Frequently Asked Questions
Q: Why did my loaf sink in the middle?
A: Watery yogurt or skipped rest. Yogurt must be strained + loaf must rest 15 mins.
Q: Can I use store-bought self-rising flour?
A: Never. Baking powder loses potency. White Lily = mountain grit (science, not preference).
Q: Why no yeast?
A: Traditional Ozark bread = no yeast. Baking powder = instant hope (Mama’s rule: “Hunger doesn’t wait”).
Q: Can I make it ahead?
A: Mix dough 1 day ahead (store covered in fridge). Bake day-of—fresh rise every time.
Q: Why cast iron skillet?
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