even if the original volume was 1/10, that's a lot of wasted food
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At least they didn't pour it down the drain.
It was the yeast they could do.
Yeah, they really had to rise to the occasion here. Some people would have disposed of it irresponsibly, but I guess they're just bread better there, although whoever left it in the sun must have been baked.
Wouldn't the water running just break it up and dissolve? Also the temperature outside in a metal dumpster is likely a lot better for proofing than down a drain in the ground with added water. At least I hope, because I know water/flour cakes up and is a pain to clean sometimes

Will you join the Unity? Or will you die here?
Looks like Pizza the Hutt.

So how do you get rid of old dough?
You paint it orange and make it president.
Flush it down the toilet
PSA: Kidding aside, never do this.
What would happen?
Yeast is anaerobic, meaning that it doesn't need access to air to metabolize sugars into CO2. So it's not gonna stop expanding once down the drain. Add to that the very sticky dough surrounding it, and you basically have a recipe ideal for clogging a sewer drain.
This is like the start of a horror movie.
With the heat from the sun hitting the dumpster too, hmm. That might actually be how they make theirs down the road.
When I was a teen working at Little Caesar’s, we set up a giant elastic band in our back door, and would launch our expired dough balls at the Burger King drive-thru window across the street. Then they’d call us and yell. Fun times.
if the dough is unusable then there's really not much choice about what to do with it. I suppose you could partially cook it before tossing it, but that's a high cost option with regards to time, energy usage, and oven space.
PIZZZZZZUUUUUUUOOOOOOOOOOOOOOOOO!!!!!
Good place to collect wild yeast?
Which Peppes pizza is that in the bottom right?
Edit: Peppes pizza -skjold in Bergen.
How did you identify that as peppes let alone Bergen? Like, the hue of the sauce?
I spent several years working at Peppes and so I could recognise the sauce anywhere, Ragn sells is the company that provides dumpsters in Bergen, and nothing happens in Norway.
Butterbean origin story.
why not just make yeast expand for as long as possible? idk anything about cooking pizzas nor yeast
why not just make yeast expand for as long as possible
The expanding part isn't making more dough, it's just eating starch and making carbon dioxide it's more or less a spongy balloon.
if you walk over there with a shovel and whack it a few times it'll deflate back into the original volume.
if you take a ball of pizza dough and let it rise and cook it, you'll get a loaf of bread.

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