well, I gave in and just added a couple more teaspoons of activated yeast, incorporated, kneaded, and shaped. turned out ok, but a didn't get any of the interesting flavors I had sought with a longer ferment... probably because nothing was fermenting. so many dead yeast cells in this loafππ
:BlobhajTransPrideHeart:
@izaya I've been meaning to look up how humans started leavening bread this way. the weird thing really is grinding grains down to flour: like why would you think that makes sense if you'd never done it? and then baking it? you can imagine how you get yeast from unleavened bread dough: you just forget about it and leave it out for a while then still be hungry enough to cook that weird sticky dough that's bigger for some reason
@2ck grinding is not too far from chewing, so if you had trouble with the latter you would probably be doing a lot of the former with a lot of stuff... mixing water with stuff is another remedy for chewing/swallowing troubles... and cooking, once you've accidentally or out of curiosity done it with one thing, you'll try to do it with everything...
strongjaw - chew grain, weakjaw - make dough
@namark that makes a whole heck of a lot of sense. for baby or granny, we'd mash and grind the tough stuff, maybe by mouth then with water and stone @izaya