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[–] 17 points 4 days ago (3 children)

If anyone actually has this happen, it's your yeast being given too little time. Unrisen bread needs to be thin. Very thin. Like 3 crackers thick, tops.

As an aside, make crackers. You won't regret it

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  • [–] [S] 14 points 4 days ago (1 child)

    As an aside, make crackers. You won't regret it

    Fertility advice for rednecks

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  • [–] 13 points 4 days ago (2 children)

    Or you've killed the yeast with high temperatures. It doesn't matter how much time you let it sit if it's dead.

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  • [–] 4 points 4 days ago (1 child)

    I love baking some rosemary and black pepper into crackers

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  • [–] 2 points 4 days ago (1 child)

    idk about crackers, but Savory is great in bread. It's an italian spice but it grows in the north.

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  • [–] 2 points 4 days ago (1 child)

    Ooh, that does sound nice. Savory is difficult to find where I am, and it's usually winter savory if I can find it, but I will see if I can get some! Do you just mix it into the dough while kneading?

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  • [–] 1 point 4 days ago

    I used to put it in the dough when mixing it up. My new place here I planted some but it didn't take and never got around to planting more.

    But I think the stuff we had might have been winter savory as well. Not sure on the differences between the savory sub species in taste.

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