Uses for Old bread dough
I found some old bread dough that I had left, sealed in tupperware, in my fridge. It has a powerful fermented smell, but doesn't appear to be moldy or otherwise bad. Is there any use for this fermented dough? The dough was water, salt, oil, sugar, and yeast and has been hanging in my fridge for about 2 months.
Best Answer
Mix it into new batches of artisan bread. It will give you some awesome flavor.
I doubt that sealed in the fridge it was able to pick up any interesting bacteria that would make it a sourdough starter but it would still be a more adventerous flavor than a young dough.
You could try making bread with just this dough but I would be afraid of it being too acidic and strongly flavored. I personally would just use it as a starter for other batches of bread.
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Quick Answer about "Uses for Old bread dough"
Traditionally, bakers add a piece of old dough to their next batch of dough to add depth of flavor. But you can also use old dough as a substitute for sourdough starter. Feed the old dough with water and flour, just as you would a starter. Then use it in a recipe.What can I do with dead bread dough?
Stretch it thin and bake into flatbreads. Stretch it thin, fry in a skillet, and spread with butter and honey, and sprinkle with cinnamon. Bake it into loaves anyway, and when cooled, cube the bread, sprinkle the cubes with melted butter and herbs, and toast them. Voila, homemade salad croutons!Can you eat expired bread dough?
Once the bacteria has developed upon the dough to the point where it is causing patches of mold, it's extremely unsafe and will make you ill if you eat it. Don't think you can just cut it off and expect it to be completely fine as you'll likely get ill.How can I reuse dried dough?
The best way to fix a dough that is drying up is to brush the surface with water. You can use a pastry brush, or even with your hands. Lightly brush the dry areas of the dough with water, leave for 15 minutes and repeat.How long can you keep dough for?
A dough will last approximately three days in the refrigerator; however, it is best to use it within 48 hours. This is the best way to refrigerate your dough. After the dough is kneaded, place in a lightly oiled, large mixing bowl. Cover tightly with plastic wrap and place in refrigerator.Don't Throw Away Old Bread! You Can Still Make Something Out Of It!
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