Dry yeast failure – focaccia edition

by UloPe

14 Comments

  1. I was already sure this would be a dud after proofing (or rather the lack of it) but I thought why not bake it anyway and see what happens.

    Well turns out unleavened, slightly fried dough isn’t all that great …

  2. ajdudhebsk

    I’ve always wondered how I’d be able to tell if my dry yeast was bad and I didn’t know it. Sorry for your loss

  3. agesofmyst

    Devastating, it looks so beautiful on top!

  4. a-baby-ostrich

    Not positive but this might be more related to the glass pan?

  5. Looks like too much dough for a pan that size, too

  6. Maybe_Strict

    re-sole your shoes and get fresh yeast? looks like it would have been tasty

  7. navigationallyaided

    /sigh, this is why I don’t like using ADY. It’s either SAF-Instant or if available and humanly possible, fresh cake yeast. Both can handle cool(but not cold) or ambient(but not too hot) water. Never had a yeast failure with SAF-Instant.

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