This is the thread where you bare to the world your (and others) culinary cock ups. ....And perhaps where others can suggest a rescue for the next person who falls into the same trap. I'll start. For years, the sum total of my son's culinary expertise has been the ability to judge the correct amount of boiling water to put into Pot Noodles. For the last eighteen months, he has been delighting in making his own mayonnaise/yoghurt/Tabasco dips to accompany Pringles during his 3am internet sessions. Out of the blue, he expressed an interest in making bread. Not the packet stuff that you add water to and leave it to the breadmaker, but real bread using the basic ingredients and involving physical effort. (I'm wondering if he's pregnant). Wifey offered to play a supporting role. Leave him to it, but be on hand to explain the technical terms like knead, rest and rise and to keep an eye on the timing. He chose a recipe out of one of our older cookery books, followed the instructions to the letter and produced a very nice looking crispy-crust round loaf. Sampling it, Wifey decided that it was a bit yeasty. I thought that it was quite nice in general, but could have benefited from the oven being 20 degrees cooler and baked for an extra 10 minutes or so - it seemed a bit doughy in the middle. During the evening, Wifey mulled over the baking process and interrogated Son, gradually identifying the error. The recipe had called for 30g of yeast. To those in the know, this quantity obviously refers to fresh yeast. But Son was not in the know. Instead, he diligently opened sachets of dried yeast, weighed them and continued adding more sachets (7g each) until he had 30g. Why he chose to ignore the big words on the box of 8 sachets saying "MAKES UP TO 13 LOAVES", I don't know. So we now have a loaf that has the yeast content of eight loaves. Do we bin it? Or eat it, washed down with fruit juice and sugar, and look forward to being quite merry on Tuesday?