What is the typical shelf life for wheat dough in the refrigerator? Learn how long it can be safely stored and the best way to do it.
1 Answer
Stored wheat dough typically lasts for 2-3 days in the refrigerator. After this time, the dough may become too sour or develop an undesirable texture.
Detailed Explanation:
When wheat dough is refrigerated, the cold temperature slows down the fermentation process. This means the yeast continues to produce carbon dioxide and acids, but at a much slower rate than at room temperature. The length of time the dough remains usable depends on several factors, including the amount of yeast used, the hydration level of the dough, and the temperature of your refrigerator. Generally, a dough with a lower yeast content will last longer. After 2-3 days, the dough may become overly acidic, resulting in a sour taste and potentially affecting the gluten structure, leading to a less desirable final product. You'll notice a strong, almost alcoholic smell, and the dough might appear greyish or overly sticky. These are signs it's time to discard the dough.
Pro Tip:
To extend the life of your refrigerated dough, lightly oil the surface of the dough and place it in an airtight container. This helps prevent it from drying out and slows down oxidation, which can contribute to spoilage.