The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

2 week old bread dough

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localgrace's picture
localgrace

2 week old bread dough

I've had the AB in 5 minute a day bread dough in my refrigerator for about two weeks. Do you think it is still safe to eat?

clazar123's picture
clazar123

It's not a question of safety and more a question of the quality of the loaf that will develop. Is the dough in its usual state-texture-wise and moisture-wise? Take a small piece out and let it rise and see how it behaves. If it is a good texture and rises, go ahead and bake it up. If it is a good texture but just won't rise, consider adding some instant yeast and proceeding from there.


Or make crackers!

localgrace's picture
localgrace

I was mostly interested in safety. I will try it and if it doesn't look good I have time to make more.


Thanks for your suggestions.

localgrace's picture
localgrace

There was little oven spring. But the worst part was it smelled wierd even after it baked. Kinda like vinegar. It tasted good but I tossed it anyway. Didn't want anyone getting sick. I just mixed up a new batch and will be making pizzas so I can use my new Super Pizz Peel!