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Impressively inept
(lemmy.nz)
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this post was submitted on 27 Aug 2026
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Microblog Memes
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If it gets cooked above 165, what is the actual danger in eating it? Apart from... being a choking hazard from being probably a horrible texture, I mean. Why would you get heartburn or diarrhea from flour, water, and dead yeast that's been baked to high temps?
The dough does not look, in any way, throughrouly cooked. Enough to have pockets in it where either living or dead yeast is deposited. That is enough to disturb your digestion, either by off-setting the pH in the stomach or by disturbing the intestinal bioma. That was why I said what I said.
Are there parts that do look cooked?
Along the cut you can see spots where a rough crumb seems to be trying to form. But properly cooked? No. That would be strait to the bin, for me.
Based on the crumb texture in the middle, it doesn't look like it got fully baked I.e. the middle may have never reached safe temp