#i love baking actually. i cant fathom baking with bone

[so-very-small]

the giant, looking for the tiny: Be he alive or be he dead, I’ll grind his bones to make my bread.

the tiny, popping out of their hiding spot: sorry, did you say bread?

the giant: ….yes?

tiny: how does that work? I can’t imagine powdered bone would be an apt flour substitute, you’re going to get absolutely no gluten structure in your dough if you solely use bone. maybe using yeast or a sourdough starter will help, but without kneading flour in to make gluten, your bread will have no structure. not to mention how gritty it would be, the texture would be entirely off

giant: uh

tiny: and how would this affect your leveling? did you do the math? is this a yeast based dough? bones are porus, are you adjusting your hydration percentages so it counterbalances the inherent lack of moisture?

giant: dude.

tiny: and besides, I’m, what, the size of your pinky? how much bread would I realistically make? I’d only make up a cracker at best. a gritty, nastyass cracker.

giant: FINE. YOU WIN. PLEASE LEAVE MY HOME.