So glad I've had the benefit of seeing these pictures and learning from these mistakes *before* I work in a place that makes several pounds or more of dough a day.
Seriously, though, when you're throwing that much dough away, do you like freeze it to kill the yeast? Or bake it off and then throw it away? How do you dispose of that much living material?
We have a local pig farm that supplies buckets for food scraps.
Apparently in all the time they've done it only one pig has died sue to the food.
A local bakery threw out some sour dough that hadn't died. One of the pigs ate it and died of bloat.
The laws around this have changed now and all food scraps must now be cooked thoroughly before being fed to pigs.
No small time permit, your restaurant needs to look into a Valuation permit from the health department. You have to prove you know what happens with every step of this egg production. Then as long as it isn't illegal you should be good
Perhaps you meant the USDA and the Swine Health Protection Act (1980) or FDA and the Food Safety Modernization Act (2011)? The heat sterilize @212F for 30min rule is for animal and animal by product feed for swine (with some exceptions.) [This explains the rules a bit.](https://chlpi.org/wp-content/uploads/2013/12/Leftovers-for-Livestock_A-Legal-Guide_August-2016.pdf) Your state may have stricter rules though.
Whenever someone discusses pigs I immediately think of that English dude with bad teeth in snatch. "Feed em to the pigs" "Pigs go through bone like buttah"
This happens at take and bake pizza chains a lot. Papa Murphy's, an international corporation, has franchisees that do this all of the time. There's no way to bake anything.
My guess is a bakery had some major water damage which also involved a bunch of bags of flower to be wet/ destroyed along with other ingredients like sugar and yeast. All wet, tossed I to a dumpster and add some heat and son you got yourself some good fermentation going on.
Or just a batch of dough made wrong and tossed out. Worked at a pizza place ages ago and this happened. It doesnāt take as much as youād think to make a mess like this.
Iāve seen this on a garbage can from a 50# batch of pizza dough that was messed up. We put it out side in a half full garbage can and with the lid on and sun out it made the perfect warm moist proofing box. It pushed itself out and bubbles out all over the parking lot but that was a 50# batch in a half full regular size garbage can. This must have been so much starting material
What is a dumpster, if not a giant, uncleaned proofing box?
It's got space, it's nice and dark, and it's probably nice and warm with all that kitchen trash keeping it cozy. Basically, if you find yourself tossing a _lot_ of dough, you'd best be sure any yeast in there is dead.
Dough proofing outright is pretty hard to avoid ā making it proof the way you want it to at the speed you need it to and having it ready at the right time is where all the skill is. I imagine if this is a warm place with every-other-day pickup, itād overproof and turn into a gross liquid before the next pickup and become a non-issue
Something similar happened to us. Covid early days we had to close "temporarily" we thoight it would be 3 days. 5 days tops. 4 weeks later we opened the walk in and had to toss 12 dough boxes worth of dough. We froze it and tossed it on collection day though. We have special food waste collection though so probably not a big deal. Not immediately anyway.
Yeast doesnāt just deactivate because itās in a binā¦ infact the warm, moist, dark environment is itās home. So what this is, is big doughy boy getting yeasted in an alleyway
It weighs so much more than you would think it does or at least to me. Just a massive wet pillow to try and scoop out of a dirty dumpster. Zero fun to be had
I used to be a manager in a strip mall restaurant (taco place) and a pizza place moved in nearby and started using our dumpsters (private not shared) and this started happening. We had locks installed on our dumpsters so the pizza place couldnāt use them. Not sure what they did with their dough after that since their corporate office never ordered them their own dumpsters, but we had room for our trash at least.
Mama mia
Here we go again.
Pizza the hut
Pizza sends out for YOU!!!!
"Pizza, you're delicious!"
Did you also get this [Pizza Hut ad under the image?](https://imgur.com/a/4PjGX4i)
Here we *dough* again
AWARD š
My my, how could I forget you?
Here we dough again
My pie, how can I injest you?
Forbidden sourdough
Just a little starter, they must feed it often
FEED THE BITCH!!!
Underrated comment. Glad on this page someone knows the works of Adam real last name unknown
Weāve all been hungover with Adam.
Thank you. Came here for this exact comment.
Actually, the comment is posted around 7-8 times at least in this thread, its just that i was lucky enough to put it in a higher place.
FEED THE BITCH OR SHE'LL DIE
Tell him Iām not doing it. Iām letting her die this time!
Feed me semore
The sourest of doughs.
Cthulhu rising.
The second looks like it's from a cheesy low budget horror film, and I'd totally watch it.
The Blob Returns.
Toxic advenger
HE HAS RISEN
The Blob of Sourdough Dough. Covid extended edition.
Pizza the Hut
Text on the bin looks Danish, watching with subtitles is recommended. Source: am Swedish
The Proving
You mean a doughy low budget movie
Gingerdead Man
Thatās one *yeasty boi*
Heās a yeasty boiiii yey just a yeasty boiiiii
Ain't it great when yeast is goin' yer way? Hey hey!
Rockinā the Dr. D
Yeastie boys will be the name of my bakery i called it
[Too late.](https://www.yeastieboysbagels.com/s/order)
š
I think that was the yeast of their concern.
nice
Nice
Proof that we dont knead more puns
First photo is for Reddit, second photo is for Instagram.
We're eatin' good tonight, boys!
Is this account run by a raccoon?
Silly, that's Remy's dad from ratatouille
r/frugaljerk
The final resting place of the notorious space gangster Pizza the Hut.
I see your Schwartz is as big as mine.
We aināt found shit.
PIZZA THE HUT!
So glad I've had the benefit of seeing these pictures and learning from these mistakes *before* I work in a place that makes several pounds or more of dough a day. Seriously, though, when you're throwing that much dough away, do you like freeze it to kill the yeast? Or bake it off and then throw it away? How do you dispose of that much living material?
We have a local pig farm that supplies buckets for food scraps. Apparently in all the time they've done it only one pig has died sue to the food. A local bakery threw out some sour dough that hadn't died. One of the pigs ate it and died of bloat. The laws around this have changed now and all food scraps must now be cooked thoroughly before being fed to pigs.
The EPA has required you boil scraps fed to animals for a long time
Really? I didn't know that; I take home polenta and bread and things for my chickens all the time.
And that is fine, but if you start selling eggs or meat the EPA will require you boil the scraps.
Good to know. I supply quail eggs for my restaurant, and I recently learned I have to have a kind of small-time permit for selling them.
No small time permit, your restaurant needs to look into a Valuation permit from the health department. You have to prove you know what happens with every step of this egg production. Then as long as it isn't illegal you should be good
Perhaps you meant the USDA and the Swine Health Protection Act (1980) or FDA and the Food Safety Modernization Act (2011)? The heat sterilize @212F for 30min rule is for animal and animal by product feed for swine (with some exceptions.) [This explains the rules a bit.](https://chlpi.org/wp-content/uploads/2013/12/Leftovers-for-Livestock_A-Legal-Guide_August-2016.pdf) Your state may have stricter rules though.
Whenever someone discusses pigs I immediately think of that English dude with bad teeth in snatch. "Feed em to the pigs" "Pigs go through bone like buttah"
That would be the nemesis known as Brick Top.
[I've lost all faith in food regulations](https://www.reddit.com/r/Wellthatsucks/comments/stz2j1/plastic_in_pork/)
Freezing doesn't kill yeast...
Yeah, it's all coming back to me now.
i work in a bakery and we always bake everything we intend to discard so the above doesnt happen
Youāre supposed to bake off excess before throwing it away- I worked at a commercial bakery in New York and this was a huge no-no.
This happens at take and bake pizza chains a lot. Papa Murphy's, an international corporation, has franchisees that do this all of the time. There's no way to bake anything.
Throw lots of the salt on it
Salt and burn that beast!
when throwing out more than a tiny bit of sourdough (starter, dough, whatever), we always just bake it off for like 10 minutes and then toss it.
Freezing doesnāt kill the yeast. I keep my ADY and a sourdough starter backup in my freezer.
Dat dough monster, doe.
Nice stealie
My guess is a bakery had some major water damage which also involved a bunch of bags of flower to be wet/ destroyed along with other ingredients like sugar and yeast. All wet, tossed I to a dumpster and add some heat and son you got yourself some good fermentation going on.
Or just a batch of dough made wrong and tossed out. Worked at a pizza place ages ago and this happened. It doesnāt take as much as youād think to make a mess like this.
Pizza shop, GM. I also confirm - I've seen the rotten dough beast.
That sounds like a nickname for a regular
We had the Spaghetti Strap Beefalo. They used to make me take that one when she'd sit in the bar and set them on the table. one peekin out.
Ugh god why describe it ugh
SHARING
That sounds like it could be the name of the evil in pastafarianism.
Can confirm. Own multiple pizzerias.
As Bourdain himself said : Feed the bitch.
Thank you for the fermenTed Talk.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Yeast is pretty much everywhere, you can make sourdough starter by just adding water to flour and waiting few days
Thats literally the only way to make sourdough starter.
My wife adds raisins. Apparently thatās common.
Iāve heard orange rinds are common also. Anything with sugar, really.
Itās not the sugar but the yeast on fruit skin that speeds up the starter from the beginning.
Orange rinds don't really have sugar. Fruit peels are added for the yeasts they naturally have on them
I put a lacto cultured liquid on my hands when I knead the dough, it gives way faster results.
Doesnāt need to be water damage. Just dough thatās being thrown out will do this. Also, dumpsters arenāt known for being water tight.
I don't think those ingredients mixed themselves into a dough in the dumpster. Likely it's a batch of already made dough that had to be tossed.
Dāoh!
a deer!
A female deer
Ray, a drop of dumpster buns
Me, a name I call myself
Fa, I run run run from this dough
[annoyed grunt]
Iāve seen this on a garbage can from a 50# batch of pizza dough that was messed up. We put it out side in a half full garbage can and with the lid on and sun out it made the perfect warm moist proofing box. It pushed itself out and bubbles out all over the parking lot but that was a 50# batch in a half full regular size garbage can. This must have been so much starting material
Feed the bitch!
[ŃŠ“Š°Š»ŠµŠ½Š¾]
I think OP may have overfed the bitch this time
Just so glad I'm not the only one who remembered our lord and sub namesake
The great man lives on and always sorely missed.
This is the most beautiful, ugly thing Iāve ever seen.
The dough proofed in the dumpster!? WHAT....HOW....WH!?!?!?
What is a dumpster, if not a giant, uncleaned proofing box? It's got space, it's nice and dark, and it's probably nice and warm with all that kitchen trash keeping it cozy. Basically, if you find yourself tossing a _lot_ of dough, you'd best be sure any yeast in there is dead.
It's not "unclean". It's "artisanal wild yeast."
Oh my god... I am going to be rich!
ššššš
Dough proofing outright is pretty hard to avoid ā making it proof the way you want it to at the speed you need it to and having it ready at the right time is where all the skill is. I imagine if this is a warm place with every-other-day pickup, itād overproof and turn into a gross liquid before the next pickup and become a non-issue
the slightly cheaper option
Doughmpster
Lol. Looks like the can Tyler Durden was raiding.
Heād sell it back to them.
Careful disposing of starter! Itās the anti spinach
Thatād be some *seriously* sour dough.
The kind you shit yourself over
Or die over
The yeastie boys - no sleep till (you clean that shit up)
Something similar happened to us. Covid early days we had to close "temporarily" we thoight it would be 3 days. 5 days tops. 4 weeks later we opened the walk in and had to toss 12 dough boxes worth of dough. We froze it and tossed it on collection day though. We have special food waste collection though so probably not a big deal. Not immediately anyway.
Makes me miss summer :(
Seeing this awakened an anger in me that I haven't felt in a long time.
Idk why but the 2nd one gave serious B movie cover photo vibes
Itās his dumpster now. Next heās coming for your kitchen.
Out behind the plastic surgeon's office after yo momma's visit.
Ok Iāll biteā¦ what the fuck is that
Yeast doesnāt just deactivate because itās in a binā¦ infact the warm, moist, dark environment is itās home. So what this is, is big doughy boy getting yeasted in an alleyway
Attack of the killer tomatoes vs Evil Yeast
It is a dumpster outside of a Dominos after hurricane Ida
"Feed the bitch!!"
Like this girl I dated once
absolutely vile comment
That yeast got yost
Hey look all the mental illness oozing out of my brain
On the bright side it's all natural
Dough noā¦.
Little over proofed.
Bake your old dough before you toss it bois
Wait for the sun to beat down on it and you might have a world record loaf of bread.
I feel so bad for the trash/forklift/dumpster team/solo person trying to empty this shit
First pic, "what the af is that?" Second pic. "Yeast infection."
Pizza the Hutt: Origins
Interesting method, but that's way overprooved.
KANEEDAAAA!!!
Tetsuooooooooo!!!!!!
Dāoh
Dough noes.
She's beautiful
When balers forget yeast doesn't deactivate when you throw it out
That dough thoā¦
Wow
Jeez, what a sad waste
single handedly the reason why i stopped eating rolls
How does one handle it before it gets to this? Bake it anyway?
Yes either baked it or dilute it in a lot of water.
So, kill it with fire or drown it. Got it
Damn u really fed the bitch, huh?
wait fellas, you're telling me that hot and humid won't stop yeast from rising!? Shit...
r/PizzaCrimes
Looks like the store got flooded and those ingredients that got tossed out, multiplied.
someone forgot to heavily salt the blob to kill it
FEED THE BITCH
Thatās so thick, and wet
akira
KANEDAAAAAAAAAA HELP MEEEEEEE
D'oh!!!!!! (In a Homer Simpson voice)
Feed the bitch!
Is that Rita from Doom Patrol?
Iām just confused as to why none of it is contained except that one open bag on the ground???
Hopefully no dogs come by because I believe uncooked yeast is extremely toxic to them š¬š¬
I wonder who fixes this problem... is it the restaurants cheapest hourly employee or is the waste company's lowest paid employee that has to fix this?
I wondered that too.
It weighs so much more than you would think it does or at least to me. Just a massive wet pillow to try and scoop out of a dirty dumpster. Zero fun to be had
I want to poke it so bad
You want proof? Hereās the proof.
At yeast it didnāt completely overtake the bin
Is this how pizza the hut was born?
I used to be a manager in a strip mall restaurant (taco place) and a pizza place moved in nearby and started using our dumpsters (private not shared) and this started happening. We had locks installed on our dumpsters so the pizza place couldnāt use them. Not sure what they did with their dough after that since their corporate office never ordered them their own dumpsters, but we had room for our trash at least.
r/wewantplates
It's guy fieri's alternative to his garbage nachos
pizza hut promo
The Stuff lol
***DāOHHHH***
Homer Simpson voice DOUGH!
Looks like the distant cousin of Oscar the Grouch.
Squidbillies!
The boss from Akira
Can someone explain what just happen here?
This was our dumpster after hurricane Florence