Leaving Yeast Dough For Too Long: That’s Why yYou Shouldn’t Use It Anymore

Leaving yeast dough for too long – this happens

In most recipes you will read that you should let a yeast dough rise for between 30 and 60 minutes, depending on the preparation. For this, however, it is crucial that you let your yeast dough rise.

• If the yeast dough rises at room temperature, you should pay attention to the time specified in the recipe. As a rule of thumb, you can remember that the dough should be about twice as big after proofing as it was before proofing.
  However, if you let the yeast dough rise in the fridge overnight, the rising time is between 12 and 18 hours, up to a maximum of 24 hours.
• If the dough goes beyond the rising time both in the room and in the fridge, the dough bubbles will burst. You can tell by the fact that the dough collapses in on itself.
• Also, if you let the dough rise for too long, it will start to ferment. It then tastes slightly sour, which should not be the case with yeast dough.
• If you have let the yeast dough rise for too long, you should no longer use it, but discard it.