Dough trick

[shaithis]

Something I recently tried and was quite surprised at....

You can prove dough in the fridge and it keeps nice and fresh for days and seems to increase in flavor.

Been keeping mine in an air-tight Tupperware container which seems to prevent a skin forming.......Nice to just pull a bit off, shape, leave to prove again outside and then bake.

Kinda stops you doing the whole "eat it quick before it goes off" routine as well

[Infinite]

I don't know, the longest I have ever done it for is overnight.

Leaving damp flour with a fungus and potential bacteria for a few days is asking for trouble.

[Butcher]

The cold temps will prevent much bacterial growth, and you're going to bake it which kills all the bacteria anyway so I don't think it's too big of a deal.

[g8ina]

cling film will also help in this instance.

[peterb]

The cold temps will prevent much bacterial growth, and you're going to bake it which kills all the bacteria anyway so I don't think it's too big of a deal.

Assuming the toxins that the bacteria produce are destroyed by heat.

The greatest risk is from fungii. Ergotism, for example, is caused by a bacteria that infects rye. The toxin is a heat resistant alkaloid poison (similar to that produced by other toxic fungi (death cap for example) and can cause internal organ damage and in extreme cases, be fatal. However that is unlikely to be a problem from ready prepared dough.

Then again, yeast is a fungus! The toxin is ethanol! so that might act as a preservative (although bread strains of yeast are not selected for their alcohol production)

[doyll49]

I don't know, the longest I have ever done it for is overnight.

Leaving damp flour with a fungus and potential bacteria for a few days is asking for trouble.

Not alot different from storing sour dough starter. People have sour dough starters that has been alive for years and never heard of anyone getting ill eating it.

[finlay666]

The gf's been cultivating yeast for baking with (got to the point where it could fill a large biscuit tin before she gave most of it away)

Turns out you can also freeze yeast if you want to keep it, when you 'wake' it or 'reactivate' it, you just give it a good feed

[doyll49]

My family has sour dough starter that has been living for 0ver 45 years that I can document. How long it was alive before that don't know cus all teh "feeders" have passed on.