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> And keep some "old dough" for starting the next batch. It wouldn’t even need to rise. Just heat dough and you’ll have something you can put other food on top
by idontwantthis 3y ago
> And keep some "old dough" for starting the next batch.
It wouldn’t even need to rise. Just heat dough and you’ll have something you can put other food on top of and eat the whole thing.
- SideburnsOfDoom 3y agoBut also the technique of leavening using natural yeast has been known for thousands of years; it pre-dates the Romans, who definitely used it in their regular bread. I'd say that running a bakery under those conditions: i.e. would always be yeast around and there is no refrigeration, so for any given dough it's a question of when, not if, a given piece of dough will start to rise.
- datavirtue 3y agoYou will also have a brick in your colon. Not good advice.