cas
Assistant Cook
How long can we keep yeast dough in the fridge for? e.g. dough for pizza etc.
Chilling fresh yeast dough
- Thread starter cas
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If you have answers, please help by responding to the unanswered posts.
Andy M.
Certified Pretend Chef
In the fridge the dough will rise slowly. You can put it in the freezer
miniman
Executive Chef
I wouldn't keep it in the fridge for more than a day. As Andy says, freeze it.
Adillo303
Head Chef
Yeah! What they said - AC
GotGarlic
Chef Extraordinaire
If you use the no-knead pizza dough method, you can keep it in the fridge for up to 12 days: No Knead Pizza Dough: Pear and Gorgonzola Flatbread with Baby Arugula and Shaved Parmesan
HTH.
We keep the bagel dough at work in the cooler for 2 days (4 with preservatives) and it doesn't continue to rise very much, but that fridge is kept at just over freezing.
Last week I forgot about some in the fridge here at home and it REALLY grew on me.
Last week I forgot about some in the fridge here at home and it REALLY grew on me.
MostlyWater
Sous Chef
- Joined
- Jul 8, 2008
- Messages
- 997
after 24 hours i understand that the yeast dies/loses effectiveness. also the yeast taste will be more pronounced.
Not an easy answer to this one.
The short answer is yeast dough will last for days (and days) when chilled, and the longer the better.
....
I use to make fresh bread, you know, activate the yeast in sugar or honey water, make into a dough, rise, bake.
Then I started making sponges, then making sponges and fridge aging the dough.
Monday I made fresh bread for the first time in months .... I won't do that again, least not by choice.
The short answer is yeast dough will last for days (and days) when chilled, and the longer the better.
....
I use to make fresh bread, you know, activate the yeast in sugar or honey water, make into a dough, rise, bake.
Then I started making sponges, then making sponges and fridge aging the dough.
Monday I made fresh bread for the first time in months .... I won't do that again, least not by choice.
Not really.
I believe I've found yeasts effective life has lots to do with how the yeast was woken up.
Starting yeast in sugat water wakes it up quickly but it sems the yeast does not last as long.
Starting yeast in a sugarless sponge seems to make the yeast more robust. I should say this is the first time I started a sponge using no 'sweet' and only flour and water, it amazed me. More study is needed.
And that's a very good thing.
