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what to do with dough that didn't rise?

smartstart Apr 4, 2008 01:05 PM

Do I really need to trash the dough? I hate to waste food, but I have two unbaked loaves of bread that I clearly made with dud yeast (I didn't proof it beforehand; lesson learned.); they're cold little lumps. Anybody have any ideas of what to do with it? either before baking or afterwards? (Will it be utterly inedible?)

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  1. ChefBoyAreMe RE: smartstart Apr 4, 2008 01:10 PM

    Passover is coming. Matzoh? ;-)

    1 Reply
    1. re: ChefBoyAreMe
      Lisbet RE: ChefBoyAreMe Apr 4, 2008 01:30 PM

      Roll thin, dock with a fork - top with shredded cheese - sprinkle with paprika.

      Just a thought that comes to mind on the spur of the moment. Let us know what happens ??

    2. f
      FrankJBN RE: smartstart Apr 4, 2008 01:23 PM

      Make little dough people.

      1. mrbozo RE: smartstart Apr 4, 2008 01:27 PM

        Bake them into hockey pucks and give them to the kids to whack around in the driveway. After they've demolished them the birds and squirrels can feast.

        1. steve h. RE: smartstart Apr 4, 2008 01:28 PM

          is the dough in the refrigerator? if so, take it out and leave it on the counter for 36-48 hours. i've resuscitated pizza dough this way.

          1. m
            mattrapp RE: smartstart Apr 4, 2008 01:43 PM

            Start another batch of new dough by incorporating the dud dough with the water for the new batch and twice the yeast. Proceed as normal, with a single batch's worth of ingredients, and you will have 4 loaves with a much better flavor having incorporated the old dough.

            3 Replies
            1. re: mattrapp
              smartstart RE: mattrapp Apr 4, 2008 02:11 PM

              I had no idea you could do this! Thanks for the tip!

              1. re: mattrapp
                karykat RE: mattrapp Apr 4, 2008 06:03 PM

                Very good to know!

                My other suggestion was going to be to try making flatbread with the dough on the stove. The 5-minute-a-day author suggested using refrigerated dough that is more than a week old for her flatbread recipe. The dough doesn't have quite as much punch after that long but can still be used for that purpose. Maybe yours can too?

                1. re: karykat
                  starlady RE: karykat Apr 4, 2008 06:21 PM

                  I was going to say flatbread!

              2. r
                relizabeth RE: smartstart Apr 4, 2008 01:47 PM

                My hot cross buns over easter didnt rise. I baked them anyway, and we ate them fresh out of the oven, split and with butter. The butter helped melt their hockey puckness. I turned the leftovers into crumbs and made a bread pudding. Delicious.

                1. scubadoo97 RE: smartstart Apr 4, 2008 02:55 PM

                  make thin crust pizza?

                  1. Uncle Bob RE: smartstart Apr 4, 2008 05:26 PM

                    Bake off...stale for 24-36 hours...Make bread pudding....Make some bread crumbs...
                    Make some croutons.....

                    Have Fun!

                    1 Reply
                    1. re: Uncle Bob
                      Handful RE: Uncle Bob Feb 25, 2010 04:39 PM

                      Uncle Bob,

                      I think you may have saved my loaf od sourdough rye. My sourdough was dead (I think) so I looked up to see if I could revive it. Yes, it is happily beginning to bubble on the countertop. (+ 2 c. flour and 1 c. water.) So, I decided to see if my dough could be salvaged. It is on the rise!

                    2. k
                      Kelli2006 RE: smartstart Apr 4, 2008 07:09 PM

                      You can resuscitate the dough by making a thick paste with another dose of fresh yeast and enough warm (under 80°F) water (1-2 tsp) to barely bloom it. Let this mixture sit for 5 minute and then spread it on the dough and work it in.

                      Continue as usual with the first fermentation.

                      3 Replies
                      1. re: Kelli2006
                        Leucadian RE: Kelli2006 Apr 5, 2008 07:37 PM

                        Couldn't you just use instant (RapidRise) yeast, and call it pain l'ancienne? The previous failed proofing still started the autolyse enzyme action, and the only difference is you've got a very small amount of dead yeast in the bread. No need to bloom the active dry yeast if you use the instant yeast. Haven't tried this, but it should work. The instant yeast is intended to go into the dough without proofing first.

                        1. re: Leucadian
                          Kelli2006 RE: Leucadian Apr 5, 2008 08:20 PM

                          You could certainly knead in a additional package of instant yeast to restart the fermentation. Ionly mentioned active dry yeast as I don't uuslaly keep instant yeast in my pantry.

                          The dough already has or should have sufficient moisture, so you don't need to bloom, but it is always safer to do so.

                        2. re: Kelli2006
                          VanessaGalpin RE: Kelli2006 Feb 19, 2014 07:21 PM

                          fingers crossed just trying it..

                        3. Father Kitchen RE: smartstart Apr 6, 2008 11:16 AM

                          I've had dud yeast several times when buying it in packets from the supermarket. The expiration date wasn't for another year, so it should have been good. I think some of those markets must store them in warehouses where the environmental temperature gets hot enough to cook them. Has anyone else had this experience? (And the advice to treat to the dough like autolysed flour is very good. It works quite well.)

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