How to store no yeast dough
I need to store a no yeast dough (water, flour, butter, salt) for verenyky for about 40 hours.
What would be the best place: fridge or freezer?
Best Answer
Dough grows moldy in the fridge after several days. While it might keep 40 hours, it's more secure in the freezer.
Depending on what you want to make with it, it might be better to work it from cold or from warm. If it is better from cold (e.g. pie crust, pierogi should behave similarly), freezer is perfect. If it is better from warm, you'll have to plan for sufficient time to unfreeze and let it warm up. In this case, the fridge might be better despite some mold risk.
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Quick Answer about "How to store no yeast dough"
Freezing is a great way to store yeast-free dough if you're not going to cook it right away. You can even shape the dough before you freeze it so you don't have to thaw it out before cooking it.Can you refrigerate no yeast dough?
As 40 hours is scant 2 days and you are not using any ingredients that will spoil quickly, a fridge should suffice.How long can dough without yeast sit out?
Summary. The standard time dough can be left out for is 4 hours. But this can change depending on the ingredients used and the baking methods used. The use of science to study the bacteria growth generated during the baking process should be acknowledged.How do you store unused dough?
You can put the dough in a bowl and cover the surface with plastic wrap, wrap the entirety of the dough in plastic wrap, or simply place it in a sealed plastic bag or airtight container.Does no yeast dough need to rest?
Proofing is letting yeast produce CO2 to raise the dough. Yeast doughs do both in the rest period after they are kneaded. Unyeasted, glutinous, doughs only have to rest so they can relax and be worked with.Homemade Storable Pizza Crust(Dough) No yeast No Oven Recipe By Food Fusion
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Answer 2
I suppose we are talking about pâte brisée / salty pie crust or similar dough?
As 40 hours is scant 2 days and you are not using any ingredients that will spoil quickly, a fridge should suffice. Advantage: use right away w.o. thawing. Also avoids condensation from thawing, but propper wrapping should take care of that problem anyway.
My calculation: If you freeze the dough it'll need a couple of hours in the fridge to thaw, so assuming 2-4 h until frozen, 6-8 h to thaw (depending on shape): What difference makes 30 h at -18°C instead of 4°C?
I'm speaking from 30+ years of experience (we make a LOT of cookies here in SW Germany around Christmas). Neither my Mom nor I ever had mold problems after two days in the fridge.
One drawback though: If you prepare the dough and don't get around to baking it, the feezer would have been the better choice.
EDIT after clarification:
I guess we're talking something akin to pasta dough here? IMHO the same principles apply. I'd be a bit wary if you use eggs. Use fresh eggs or pasteurized, if you can get them.
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