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What if you don't leave the flour & yeast to rise for a couple hours?

Will it rise in the oven? :)

Will it taste funny?

Or will it just be like you didn't add the yeast?

 
Melissa15

Asked by Melissa15 at 1:14 PM on Jul. 9, 2010 in Food & Drink

Level 17 (4,399 Credits)
This question is closed.
Answers (8)
  • It will be like a brick, tried that with pizza dough once. It didn't work out very well.
    rhianna1708

    Answer by rhianna1708 at 1:22 PM on Jul. 9, 2010

  • it will probably be tough. it will rise some in the oven but not a lot. the taste wont change much.
    jennifer588

    Answer by jennifer588 at 1:19 PM on Jul. 9, 2010

  • works ok if you are planning on making flat beads. but it does not give time for the gluten in the flour to develop. You'll see.
    chefjen

    Answer by chefjen at 3:52 PM on Jul. 9, 2010

  • If you don't have time get prebought doughs.
    mom23boys679

    Answer by mom23boys679 at 1:26 PM on Jul. 9, 2010

  • it will rise a little, but like said above it'll be a bit tougher and more dense.
    DarkFaery131

    Answer by DarkFaery131 at 1:26 PM on Jul. 9, 2010

  • I always use the rapid rise yeast. It takes 10 minutes for the first rise and 45 for the final rise so I don't know.
    Izsarejman

    Answer by Izsarejman at 3:35 PM on Jul. 9, 2010

  • accidentally did that in high school.I had volunteered to make bread for a retreat communion at church.Everyone was so impressed I had made unleavened bread for communion on purpose hahahaha never told the truth.

    drfink

    Answer by drfink at 5:41 PM on Jul. 9, 2010

  • accidentally did that in high school.I had volunteered to make bread for a retreat communion at church.Everyone was so impressed I had made unleavened bread for communion on purpose hahahaha never told the truth.

    And with that idea in mind - if you know going in you won't have time, look up some flatbread/pita/tortilla recipes.
    NotPanicking

    Answer by NotPanicking at 5:50 PM on Jul. 9, 2010

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