dead dough suggestions
Hi all - made a dough yesterday at about 70% hydration with active dry yeast (a far cry from my usual rye starter) that was dead and I never proofed it. It sat overnight as usual and now I take it out and I realize its a pliable, but hardish, lump. It hasn't risen for the hour out of the fridge for the second fermentation. Anyone have any suggestions on what to do with it other than throw it out? Roll it out really thin and make it into crackers? Dumplings? Is this good dough for pretzels? Any suggestions would be awesome!