Simple storage rules of thumb based on different types of dough:
Before we start, no matter what type of dough it is, if you’re not using it immediately, it always needs to be stored in the fridge. Ideally, the temperature should be between 3°C and 5°C.
General storage tips based on ingredients:
- Dough with eggs: Store in an airtight container in the fridge for up to 2 days.
- Dough with yeast: Will last up to 3 days in the fridge if tightly wrapped in plastic wrap or clingfilm.
- Dough without yeast or eggs: Can be stored for up to 5 days in the fridge, wrapped in plastic wrap or clingfilm.
- Dough with yeast and eggs: Safe for up to 2 days in the fridge, best stored in an airtight container with enough space for it to rise.
Storage tips based on different types of dough:
- Bread dough: Keep it in the fridge for up to 3 days, tightly wrapped in clingfilm.
- Pizza dough: Stays fresh for up to 2 days when stored in an airtight container.
- Cookie dough (with eggs): Can last up to 2 days in an airtight container in the fridge.
- Cookie dough (without eggs): Will keep for up to 5 days in the fridge, wrapped in plastic wrap.
- Pasta dough: Can be stored in an airtight container for up to 2 days in the fridge. Make sure to let it come to room temperature before using it.
- Pie crusts: Can last up to 2 days in the fridge if stored in an airtight container.
How to work with stored dough
For most doughs (except pasta dough), you can start working with them directly from the fridge. It may feel a little tough at first, so giving it a few minutes on the countertop can make it easier to handle.
Keep in mind that after shaping and before baking, pie crusts and cookies usually need to go back into the fridge to rest, (Check your recipes).
How to spot spoiled dough
If dough isn’t stored properly or has been kept too long, it’s not safe to eat, even after baking. Here’s how to tell if your dough has gone bad:
- Smell: If it smells sour or funky, toss it! The warmer the dough gets, the stronger the bad smell. Don’t worry, you won’t mistake the smell of spoiled dough.
- Look: If it’s turned grey or you see mold, throw it out.
- Feel: If the dough feels dry or tears easily when you work with it, it’s likely spoiled. Better safe than sorry!
What if you can’t use the dough in time?
No worries! If you won’t be able to use the dough within the recommended timeframe, just freeze it. Dough can be stored in the freezer for up to 2 months. Just make sure it’s tightly wrapped in plastic wrap or stored in an airtight container to keep it fresh.
How to defrost the dough correctly
The best way to thaw your dough is very slowly. Take it out of the freezer in the evening and keep it in the refrigerator overnight, or 8 hours.
This way, the dough will not be damaged, and you will be able to work on it normally.
A little timely freezing tip
Life can get busy, so why not work ahead? When making dough, double the portion size – it’s the same amount of work! After preparing the dough, portion it out into smaller sizes and freeze what you don’t need (or even the entire batch if you’re prepping in advance). This way, you can just thaw exactly what you need when you’re ready to bake – no more handling an entire batch at once!
Here’s a little secret: I usually have a batch of cookie dough portioned out into individual cookies. That way, when unexpected visitors drop by, I can pop them in the oven while they’re settling in, and voilà – fresh cookies in no time!
