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It’s pretty hard not to use yeast. It’s everywhere and if you wait long it enough it’ll start to ferment. Look at what some Orthodox Jews go through to make unleavened bread.

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sukhmel@programming.dev ⁨1⁩ ⁨week⁩ ago
I got the opposite of whet you meant at first, did you mean ‘to prevent it from leavening at all’? I found this in wiki and only then did I got it:

Dough is considered to begin the leavening process 18 minutes from the time it gets wet; sooner if eggs, fruit juice, or milk is added to the dough. The entire process of making matzah takes only a few minutes in efficient modern matzah bakeries.

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- affenlehrer@feddit.org ⁨1⁩ ⁨week⁩ ago
  Sorry for the confusion. This 18 minutes thing was exactly what I tried to say!
  
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