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Maria, the only dough that changed in the refrigerator (versus freezer) had
Joined: Dec 12, 2005
Posted to Thread #30595 at 12:55 pm on Nov 17, 2018
rising agents in it. It was a laminated scone dough with baking powder and after 10 days it had taken on a slightly grey-ish tone. I kept thinking I would bake more each night, but that never happened. I've kept that same dough in the freezer for months with no problem.
I recently made four different sugar cookie doughs and they were in the refrigerator for a week. Again, all had rising agents, but only one had a subtle change to color (but none to taste).
I've left pie dough in the refrigerator for 2 weeks with no problem. Mine has AP flour, leaf lard, butter, salt and sugar. The thing I have to remember is to pull it out sooner when ready to bake because it gets hard in there.
Jesus saves. Buddha recycles.
Other messages in this thread:
- 30595. How early can I make pie dough Without freezing? - MariaDNoCA - 7:36am on 11/17/18 (5)
- Maria, the only dough that changed in the refrigerator (versus freezer) had - MarilynFL - 12:55pm on 11/17/18
- So helpful Marilyn - thanks! [NT] - deb-in-MI - 1:22pm on 11/17/18
- The one time I had some stored pie dough take on a grey-ish hue is when I'd used UN-bleached flour - wigs - 2:59pm on 11/17/18
- I have made and stored pie dough in the fridge for 2 days B4 rolling out and using, but BH&G says U - wigs - 2:42pm on 11/17/18
- Thanks all, ok Monday or Tuesday it is! [NT] - MariaDNoCA - 8:28pm on 11/17/18