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what to do with dough that didn't rise?

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. re: ChefBoyAreMe

      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. Make little dough people.

      1. 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. 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. 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

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

              1. re: mattrapp

                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?