For me, it happened while I was making bread for the coming week. I got out all the ingredients, the mixing bowl, the measuring cups and spoons. I began measuring ingredients and adding them to the mixing bowl. I stirred them all together. I began kneading the bread.
At which point, something about the feel of the bread under my palms just wasn't right. It registered in my brain: Did I add the yeast?
Suddenly, I doubted myself. I ran through a mental replay of what I had measured and added to the bowl just minutes before. I couldn't remember measuring the yeast.
To double check, I looked at the teaspoon, which is the one used only for measuring yeast (all the other ingredients are in tablespoons or cups). I could not see any little yeasts on the teaspoon. Usually, a few stick to it after I dump it over the mixing bowl.
Hmm. Too late now. Can't add the yeast after all the flour has been worked in to take up the moisture.
I finished kneading the dough and set it to rise as usual. Then, just to be safe, I mixed up a second batch, making sure to put in the yeast.
An hour later, it was quite clear that I definitely had not put yeast in the first batch of dough. It sat sullenly in it's bowl, not any larger than it had been when I first put it there. The second batch had doubled, filling it's bowl (both bowls are the same size, I have two Pyrex bowls specifically for rising dough in).
I went ahead and treated the second batch of dough as normal--punching it down and shaping into loaves, then setting it aside in loaf pans for a second rise. Once risen again, I baked those two loaves.
The first batch of dough I determined I would experiment with rather than call it a complete loss and feed to the chickens. I took out my two largest cookie sheets and greased them. Then I divided the unleavened dough in half, and rolled each piece into a thin rectangle roughly the size of the cookie sheets.
One dough rectangle I brushed with olive oil and sprinkled with sea salt. The other, I brushed with melted butter and sprinkled freshly grated Parmesan over top. Then I baked them at 425 degrees for roughly 20 minutes. I say roughly because I started with ten minutes, then didn't think they looked done enough and added a few more minutes to the timer. This happened a few times, so I lost track of the exact cooking time. Plus, my ovens are a bit out of whack, not keeping a constant temperature all the time and through the entire oven, so some edges got burnt.
Anyway, they came out edible. Not great, and not exactly like crackers (which was what I was attempting), but definitely edible. I think they would be good dipped in hummus like pita bread.
butter & Parmesan
olive oil & sea salt