BecaUse what I did first is, after I mixed it all up..I let it rise first then i put it on the fridge,then after a day it kinda stinks..but not that so bad..and theres nothing on it..
2007-07-14 10:53:27 · 3 answers · asked by zEL=) 1 in Food & Drink ➔ Cooking & Recipes
Yes it is fine
Refrigeration does not kill the yeast it only slows it down otherwise how do you explain frozen bread dough and refrigerated croissants in the tube.
Sour starter is made in a similar way to your dough just with a lot less flour so it is gooey and ferments with Little resistance and goes "sour" after it has used up all the sugars in the dough.
You are smelling the combination of Carbon dioxide and alcohol that is created when the yeast eats the sugars.
Shape your dough as you desired and let it rise again. It will take a bit longer but the grain and texture will be outstanding.
2007-07-14 11:21:45 · answer #1 · answered by M's Dad 3 · 1⤊ 0⤋
It's fine. A by-product of yeast rising is alcohol, adn that's what you're smelling. Sounds like it's gonna be a great loaf of sourdough!
2007-07-14 17:57:33 · answer #2 · answered by Sugar Pie 7 · 0⤊ 0⤋
were you making sourdough? if not, then you have to throw it out, refridgerating dough will kill the yeast! and then it goes sour...not the way to make sour dough bread.
2007-07-14 18:01:31 · answer #3 · answered by Madonna S 2 · 0⤊ 1⤋