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Maria, the only dough that changed in the refrigerator (versus freezer) had

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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.

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