inside the refridgerator. Just above freezing (4°C) (39°F) will store longer or hinder both rise and fermentation than higher temperatures. What temp is the fridge? Does it vary during 24.hours? There must be a chart somewhere....
in my (limited) experience, it also depends on whether you are using sourdough starter or just baker’s yeast. i’ve kept yeasted pizza dough in the fridge for at least a week, but my dough made with sourdough turned soupy after ~2-3 days, iirc. i think it is just a matter of the acids in the sourdough gradually breaking down the gluten in the dough, not of fermentation continuing in the fridge.
But, I have had them in the fridge for a week or more and they were still good
But, I have had them in the fridge for a week or more and they were still good
inside the refridgerator. Just above freezing (4°C) (39°F) will store longer or hinder both rise and fermentation than higher temperatures. What temp is the fridge? Does it vary during 24.hours? There must be a chart somewhere....
35°F. Doesn't vary
in my (limited) experience, it also depends on whether you are using sourdough starter or just baker’s yeast. i’ve kept yeasted pizza dough in the fridge for at least a week, but my dough made with sourdough turned soupy after ~2-3 days, iirc. i think it is just a matter of the acids in the sourdough gradually breaking down the gluten in the dough, not of fermentation continuing in the fridge.
hope that helps,
c
all input helps. I will prolly go with a yeast dough again. I have been most successful, that way.