It's boring to live without baking :) I've been working with dough for a very long time, since I was 10. I learned how to bake pies and buns much earlier than cooking soups and other "adult" (more serious) dishes.

In the early years of baking, I could not guess the amount of filling for the prepared dough. Usually there was always less of it, and the dough, accordingly, remained.

With experience, this problem has gone away. But now I sometimes knead the dough 2-3 times at once. This is especially convenient for me when I plan to do all sorts of baking with a difference of a day or two. Most often I practice it with yeast dough, because it takes more time.

1. Yeast dough.

But you can use just any food bag - it doesn't matter. Inside, I also sprinkle it with flour.

However, in this case, the form of the test itself is also important. If I put the dough rolled into a ball in the refrigerator for storage, then I prefer to do it differently for the freezer. I roll out the dough into a fairly thick layer. And then I clean it.

What for? If you ever try to freeze the dough with a ball, you will understand :) I had such an experience. The dough, like everything frozen in this form, begins to thaw unevenly. It already seems that the defrosting was successful - no! Inside - "stone". And then the dough that is on top - even now in the oven!

In the layer, the dough thaws more evenly. Thickness does not play a special role in this regard. But, of course, the thinner this layer, the faster the thawing process will take place.

Important: Do not re-freeze the dough!

Defrosting

Defrosting homemade dough takes much longer than store-bought puff pastry, for example. Therefore, in my opinion, the best way is to transfer the dough from the freezer to the refrigerator and leave it there overnight. And in the morning / afternoon - use.

There are also faster ways:

Put in warm water (while making sure that the bag is intact and does not let moisture inside)

Send it to the microwave for the "defrost" mode (I won't tell you the exact time, because I don't have a microwave and never had)

Place in a saucepan and place on the stove next to another, in which something is being cooked (in this case, the dishes with the dough should be turned over from time to time to distribute the heat more evenly).

2. Yeast-free dough.

Any dough that does not contain yeast belongs to yeast-free dough, i.e. it is biscuit, and puff, and shortbread, and custard. Here I have less experience in storage, tk. I usually cook right away from everything that I mix.

Shortbread, tender, crumbly dough mixed with softened butter can also be stored.

In some sources, I have come across information that it can stay in the refrigerator for 2-3 days. But I had a sad experience - in two days in the refrigerator the shortbread dough deteriorated. So I always keep it no more than a day. In this case, no problems arise. On the contrary - the cookies are crumbly and very tasty!

In the freezer, you can keep it tightly packed, during two months .

However, shortcrust pastry has its own peculiarity. Despite the fact that the taste does not deteriorate over the specified period of time, lumps may form - do not worry, this is completely normal. You just need to knead it and that's it. But you should not knead for a long time either at the initial stage or after defrosting - it will lose its elasticity.

Chopped dough

For chopped dough, not softened, but cold butter is used, which is first combined with dry ingredients, and then, already to the resulting crumb, a small amount of liquid is added (for example, eggs, milk, water, sour cream). It makes good base for pies and cheesecakes.

This dough can be refrigerated. I think more than for a day , you shouldn't leave it there either. But storage in the freezer for him at all does not fit ! In terms of the products included in the composition, it will not deteriorate from freezing, but the consistency and quality in general will be disgusting, and it is unlikely that something will be baked out of it ...

P.S .: There is simply no point in writing about store-bought dough (yeast and yeast-free). You can read the storage conditions on the packaging. They may differ from manufacturer to manufacturer.

Do you have experience in storing dough? Perhaps some of your own secrets? :) Share, culinary friends! ;)

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The question of how to store yeast dough sooner or later asks itself to any housewife who knows how and loves to bake pies. Often, after kneading, unused yeast mass remains. What to do with it? Save until needed again. How to do it right? The answer depends on how long the "parting" is planned. If the dough is needed in the next day or two, then you can store it in the refrigerator. If it will take longer to wait for the next pies, then it is better to freeze it.

Help - refrigerator

A refrigerator is an irreplaceable household appliance that allows you to increase the shelf life of almost any product. And dough is no exception. How much it can be there depends on the composition of the mixed mass. The yeast dough mentioned in the article contains yeast, the property of which is the tendency to fermentation.

Due to the range of temperature values ​​(+2 - + 7 ° C), which are maintained in the refrigerator, fermentation slows down and the souring process is not as fast as at room temperature. Thus, storage in the refrigerator gives the yeast mass a "respite" per day, at least two days. If you leave the mixed mass there for a longer time, it will turn sour and no pies will work.

Let's consider step by step how to properly store yeast dough in the refrigerator:

1. So that the mass does not wilt and does not become covered with a dark hard crust, you should choose the right container wisely. The dough is stored in the refrigerator in a plastic bag, an enamel bowl covered with a layer of cling film or a vacuum container. The main thing is that no air gets on its surface.
2. With a plastic bag, everything is simple: you need to put the dough in it and tie it. To be sure, you can put another one on top of the first bag.
3. Before putting the mass into a bowl or container, sprinkle the surface of the bottom and walls with flour. Then put the mass there and seal it tightly.
4. Now you should leave the packed dough mass on the shelf located at the very top in the refrigerator.

Advice: if during the time allotted for the safe storage of the dough in the refrigerator it was not possible to make pies from it, you can freeze the mass while it remains fresh. Then at any time it will be possible to defrost it without any problems and create a culinary masterpiece.

Loyal friend - freezer

You can increase the shelf life of your own dough by placing it in the freezer. How long can it retain its freshness and characteristic qualities? Under the right conditions - 3 months. And if we talk about how much the purchased frozen dough is stored, then its term is doubled. That is, it can lie in the freezer for six months without loss of quality (from the date of manufacture).

Correctly chosen conditions are a constant temperature of -18 ° C. In an ordinary freezer, it usually stays at this point. Although much depends on the age and type of refrigerator. The older the household appliance, the worse it starts to freeze. If the dough is in a freezer with a common door, which is often opened in order to get a particular product, the temperature also rises from time to time. Therefore, in an ordinary two-door household refrigerator with a common freezer, yeast dough can be stored for up to 2-3 months.

Let's consider step by step how to prepare yeast dough for storage:

1. Divide the dough into portions. That is, one piece should be enough for one cooking. This is because the defrosted yeast dough is not re-frozen.
2. Powder each piece with flour.
3. Place each piece in a plastic bag. You can also use a special freezer bag. Tie a bag.
4. Place the yeast bags in the refrigerator on the bottom shelf - let it cool down a little.
5. Transfer the chilled dough to the freezer. If it has compartments with a separate door, place the dough in one of them.

On the Internet, you can find many methods describing the process of defrosting yeast dough. They differ in time, the minimum is 3-5 minutes. However, experts say that in order for the dough to retain all its properties and subsequently grow well, it should be defrosted for at least 2 hours. This is done in the refrigerator.

Chilling and freezing are two ways to extend the life of a yeast dough. So prepare it for future use, store it correctly and spoil your loved ones with new baked goods every day!

Cooking yeast dough is a rather laborious and somewhat creative process, which has a certain technology and features. Each housewife has her own recipes and baking secrets, but not many people know whether it is possible to store yeast dough in the refrigerator and how to do it.

You can store both unleavened and rich yeast dough. The shelf life depends on its composition, storage temperature and compliance with a number of other conditions. Let's talk about this in more detail.

How much yeast dough can be stored in the refrigerator? No more than 48 hours, but it is better to cook it within 24 hours after mixing or freeze it immediately.

Refrigerated storage methods

Sometimes it is difficult to calculate the correct proportions of dough and filling for baking, and surplus remains during the cooking process. And then the question arises: is it possible to store the dough in the refrigerator? If you adhere to the rules and do not exceed the recommended shelf life, then this option is quite possible.

Option 1

If it is necessary to interrupt the dough preparation process for up to 24 hours, then the workpiece can be placed in the refrigerator and stored at a temperature of +5 ... 8 ℃. It can be:

• yeast diluted with liquid;
• kneaded dough (regardless of whether it has managed to rise or not);
• formed products.

Before sending to the refrigerator, the dough must be kneaded thoroughly- this will help remove excess carbon dioxide. Then roll into balls, sprinkle with flour and put in a deep container (bowl, container). The container should be covered with cling film, making holes in it so that the dough "breathes".

For storage in the refrigerator, unleavened yeast dough is more suitable. The sugar in the butter dough speeds up the fermentation process: such a product can be left only until the morning, but it is better to freeze it right away.

Option 2

If you are not sure that tomorrow you will find time for baking, and there is a need to leave the workpiece for more than 1 day, then the dough can be placed in bags and stored in the refrigerator at a temperature not higher than +3 ℃ (no more than 2 days).

In this case, it is important to remember the following nuances:

• to maintain the temperature regime, the dough must be placed in the coldest part of the refrigerator - the freshness zone - or put on the middle shelf, closer to the wall. In these places the temperature is + 1 ... 3 ℃;
• in the cold, the fermentation process of yeast cultures does not stop, but only slows down, therefore it is important not to exceed the indicated storage periods. Otherwise, the dough will ferment and sour.

The dough must first be kneaded, rolled into balls, greased with vegetable oil, and then placed in dense plastic bags that are 2 times the size of the dough (if there is not enough space in the bag, the dough will simply break it and flow out). Tie the bags and make holes in them for ventilation.

How to store yeast dough in the refrigerator after raising? Knead thoroughly, grease with vegetable oil, place in a tight plastic bag with a volume of 2 times the dough. Tie the bag and make several holes in it so that the dough "breathes". Store in the coldest place of the refrigerator for no more than 12-16 hours.

To use the dough after refrigeration, it must be taken out of the bag, placed on a floured board and squeezed out well. Then place in a bowl, cover with a towel and leave warm until raised.

How to store yeast dough in the freezer

Since yeast dough cannot be kept in the refrigerator for a long time, the only way to keep it long-term is to freeze it. In the freezer at a temperature of -15 ... -18 ℃ dough can be stored for 2-3 months.

It is better to freeze a recently kneaded dough, and not one that has stood in the refrigerator for a whole day or a day: in the latter case, there is a great risk that the dough will not rise after defrosting.

Before freezing, the dough is thoroughly kneaded, divided into small pieces and sprinkled with flour or greased with vegetable oil. Then the dough is placed in a tight package and roll out if desired - flat shape facilitates quick defrosting. The bags are tied and sent to the freezer.

For storage you can use sealed plastic containers or several layers of cling film (before wrapping the dough in plastic, it does not need to be oiled). Puff yeast dough wrapped in foil and rolled into rolls so that it does not dry out during storage.

Tip: If you often freeze dough, and several bags accumulate in the freezer, stick paper labels on them with information about the date the dough was kneaded, the recipe and the cooking stage at which it was frozen.

In order for the dough to retain all its properties and rise well, it must be properly defrosted. For this, the dough is transferred to the refrigerator and thawed for 2-3 hours. Then they take it out, knead it, put it in a bowl, cover it with a towel and leave it warm until it rises (away from drafts and direct sunlight).

To defrost the dough, you can use a microwave oven (3-5 minutes in defrosting mode) or warm water (the dough in waterproof bags is placed in a container with warm water until completely thawed).

• shape buns or other items;
• put on a greased baking sheet and send to a preheated oven;
• when the products rise a little, turn off the oven and remove the baking sheet;
• cool semi-finished products, wrap with cling film and freeze.

Such blanks are stored in the freezer. no more than 3 months... If necessary, defrost them, spread them on a baking sheet and bake. Ready-made products based on semi-finished products are no less tasty and fluffy than from fresh dough.

Keeping yeast dough is not difficult at all: if you follow the terms and rules, you can effortlessly please your loved ones with lush and aromatic pastries any day.

Video

We suggest that you familiarize yourself with the video recipe for yeast dough, which can be stored in the refrigerator for up to 5 days:

She graduated from the author's physics and mathematics lyceum and art school. Received a higher education in economics in the direction of "innovation management". Freelancer. She is married and travels actively. He is interested in Buddhist philosophy, enjoys transsurfing and loves Mediterranean cuisine.

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Often, when kneading the dough, it turns out more than is necessary for the preparation of a particular dish. To keep it from deteriorating until the next time, you need to store it properly. We will tell you how to do this now.

Storing yeast dough

You can store yeast dough in the refrigerator for no more than 2 days. Therefore, if you do not plan to use the dough during this time, then put it in a plastic bag and put it in the refrigerator. In it, such a dough can be stored for about 2-3 weeks, but be sure to defrost it in a warm place so that it rises again.

Storing yeast-free dough

It is best to store the pizza dough in portions, wrap each portion in plastic wrap and put it in the freezer. It can be stored in it for up to 5 months. If you have biscuit dough left over, transfer it to a hermetically sealed container first. Then wrap it in plastic wrap. You can store the dough on the refrigerator shelf for no more than 7 days, and in the freezer - up to 4 months.

It is better to immediately wrap shortbread and puff pastry in a plastic bag. Be sure to tie it well to prevent the penetration of foreign odors. You can store shortbread and puff pastry for several days in the refrigerator or for 2-3 months in the freezer.

Learn how to place, knead, and defrost dough correctly in these articles.

Other products

What housewife does not like to pamper her household with fresh and aromatic pastries? And everyone knows that yeast dough is perhaps the most capricious of all types of dough.

It is not difficult to knead it, but it is not always possible to "raise" it. Sometimes it is difficult to calculate the required proportions of dough and filling for baking, so excess dough remains, and an economical housewife will never throw them away. Here's how to store yeast dough.

Freeze yeast dough only in portions. Before freezing, each piece must be greased with vegetable oil and wrapped tightly in film.

If you are buying frozen yeast dough, it is important not to let it melt in transit. This is to avoid re-freezing.

Some types of dough need to be sent to the refrigerator for a certain period of time before use. It is important not to exceed this period, then the baking will certainly work out.

All housewives are familiar with the situation when there is yeast dough left. How to store it? So that you can use it later, there are two places where you can store yeast dough:

1. On the refrigerator shelf, the yeast dough will not remain usable for long. This is a great way to store yeast dough until tomorrow without freezing it. How long can yeast dough be stored in the refrigerator if it consists of milk, water and yeast. Of course, no longer than two days.
2. Can yeast dough be stored in the freezer? Why not? The yeast dough is placed in the freezer when it is not planned to be used in the coming days. Up to three weeks is how long yeast dough can be stored in the freezer without losing its properties.

How to store yeast dough in the refrigerator

Experienced housewives have repeatedly checked whether the yeast dough can be stored in the refrigerator. Before storing yeast dough in the refrigerator, it is recommended to properly prepare it and follow a few simple rules:

• the dough must be cut into small equal parts;
• roll each portion into balls and lightly coat with vegetable oil;
• dough balls must be placed in a bag or cling film, having previously made small holes in order for the dough to "breathe";
• For storing yeast dough until tomorrow, the most suitable shelf in the refrigerator should be where it is coldest.

How to store yeast dough in the freezer

How much to store yeast dough in the freezer, alas, does not depend on its quality. It can be easily frozen, since any yeast dough contains milk and water.

It should be understood that a constant fermentation process takes place in yeast dough - living organisms react with sugar and water, and the speed of such a reaction depends on temperature conditions. So, in the freezer, the fermentation process slows down significantly, but does not stop, therefore, storing yeast dough in the freezer also has its own terms.

How much yeast dough can be stored in this way depends on compliance with the following recommendations:

• the dough should be divided into portions so that, if necessary, you do not have to defrost everything (it certainly cannot be re-frozen);
• portions of yeast dough should be placed in sealed food containers or wrapped in cling film, having previously greased with vegetable oil or rolled in flour;
• you can roll out the yeast dough and roll it into a roll;
• You can defrost yeast dough quickly by placing it in a microwave oven, warm water, and almost any warm place, but it is better to let it thaw gradually and rise in the refrigerator.

How to store ready-made yeast dough

Many people prefer to buy ready-made yeast dough from the store. There is nothing dangerous in this, but the storage of such a product requires special attention. The fact is that such a dough is sold already frozen, so when you buy it, one way or another, it is defrosted.

No more than 9 hours - this is how much you can store ready-made yeast dough in the refrigerator, based on the shelf life on the label.

And the manufacturers are right, because once thawed dough on the way from the store, you can't freeze it back. Accordingly, having bought a yeast dough, you need to use it as soon as possible.

Other site materials

What would we do if there was no test? How would you manage without pastries and your favorite dishes, without bread, dumplings in soup and various pies?

Dough is an excellent product that can be used to prepare many dishes of varying complexity. It saves us on holidays, helps to set the festive table and pamper ourselves with sweets. We get the dough by mixing products - the required ingredients are flour and water, while the rest are added depending on what type of dough we are preparing.

There are so many types of dough:

shortbread,

biscuit,

yeast,

unleavened,

puff.

Each is intended for a different kind of product - for bread and muffins, for cookies, cakes, rolls. All these types of dough are combined with different fillings - some are perfect, and some are not at all suitable.

The test has its own shelf life and its own environment. You cannot keep it at room temperature for a long time, especially if it is cooked with yeast.

Do not knead or use spoiled dough. To determine that the dough is unsuitable for use, you need to pay attention to its smell - stale dough smells sour, yeast smells like yeast. It becomes sticky even after being refrigerated.

The shelf life of the test according to the State Standard is from 9 to 36 hours. Dough products have their own shelf life - from 24 to 72 hours at room temperature or in the refrigerator. We will put more detailed information in the table.

1 hour
3 days

1 hour
3 days

Dough / Condition	Room temperature	Refrigerator	Freezer	Recommended cookware
Yeast (sour)	1-2 days	2-3 months	Plastic bag
Unleavened (yeast-free)	2-3 days	6 months	Cling film
Puff	1-2 days	1-2 weeks	Cling film, container
Yeast-free puff	2 hours	2-3 days	1 month	Cling film, container
Custard	1 month	Cling film
Shortbread	3-4 hours	2-3 days	2-3 months	Cling film, package
Biscuit	6 months	Container with lid
Pancake	2-3 hours	01 day	1 month	Pan, container

Yeast dough

Yeast dough due to the main ingredient - yeast, spoils very quickly. The fermentation process takes place, the dough becomes sour, and it is no longer possible to use it in cooking.

The shelf life of yeast dough at room temperature is 1-2 hours.

Fast yeast dough must be able to rise, otherwise it will turn sour due to carbon dioxide. It is not stored at room temperature, but for storage in the refrigerator, it should be thoroughly mixed and placed in a bag, leaving free space for raising overnight. In this form, it will remain for one to two days (depending on the amount of yeast).

It is not recommended to store it in the refrigerator for more than one day, because its quality deteriorates markedly. This dough is not suitable for every baked item. Yeast dough for the lazy is a dough that has survived, not one that had to be cooked again.

For longer storage (2-3 months), the yeast dough can be placed in the freezer. After thoroughly kneading, place the dough in a plastic bag and help it reach a flat shape.

Important! For freezing, use fresh yeast kefir dough that was just made. The recipe is also important.

If you place ready-made dough in the freezer before raising it, make sure there is room for it. The bag should be large, there should be enough free space, otherwise, when the dough begins to rise, it will tear the bag.

The lead time for yeast dough is 24 hours, and for products made from it - 72 hours.

But you need to be careful with baking, because a lot depends on the filling. Plain buns will last 72 hours even at room temperature. If lean yeast dough is used for making pies, then the sales period will be no more than 36 hours, and if pizza or samsa is prepared from it, for which mayonnaise and other acidic products are used, then such products must be sold no later than 24 hours later.

Phillo

Exotic phyllo dough, which is used not only for cooking, but also for food in the form of bread, is stored in an airtight container - a container that is tightly closed. In the freezer, this dough can be stored for up to 3 months. Products from it are not stored at all, since they are very fragile and easily crumble.

Puff pastry

Puff pastry requires the same storage conditions as pizza dough - that is, yeast. If it is properly packed in cling film, and then securely wrapped in a bag, then the storage process will not be a problem. It is better to divide the dough into portions - prepare balls, counting portions, and pack each of them separately.

If you stored the dough in the freezer, and then thawed it, then you can store it for no more than a day - after a long freezing, the process of fermentation of products in the dough is accelerated, and it quickly deteriorates and sour.

It is also important to monitor the storage of puff pastry products. For example, volovanny without filling can be stored for 7 to 10 days in the refrigerator. If the filling is still present, then the shelf life is reduced to 2-3 days.

The shelf life of puff pastry products, such as a puff pastry, can be increased by not placing the filling in advance. For example, if you are preparing a pie, but do not plan to serve it to the table today, but want to postpone it for a day, then simply bake the form itself, and the filling can be prepared and laid out later.

The timing of the implementation of puff pastry depends on many criteria and varies from 2 days to one week.

Experienced housewives have learned how to store not only dough, but also finished products from it. For example, puff pastry tartlets can remain usable for up to 3 months if stored in a refrigerator between + 5'C and + 25'C.

Shortcrust pastry

A lot of sugar and butter are usually used to make shortbread dough, which is why it is so loose and crumbles in the hands.

To preserve such a dough, you need to divide it into lumps, roll them up and wrap each one in foil. Thanks to the large amount of sugar and oil, shortbread dough can be stored for several days on the shelf in the refrigerator.

It can also be frozen in portions. By the way, this is the only type of dough that, after freezing, does not lose its useful properties, but, on the contrary, becomes more suitable for baking. Try to make a pie from such a dough - you won't even feel the difference.

Biscuit dough

Biscuit dough is thinner than the rest; it is almost impossible to store it in a bag. The best storage utensils are containers.

It is advisable to use it immediately after preparation - a large number of eggs in the recipe makes it perishable enough, does not allow it to be stored for a long time.

But if, nevertheless, it is not possible to use the dough right away, then place it in the refrigerator. Place the dough in a bowl and cover with plastic wrap to keep out air. Alternatively, use a container that seals the dough from unwanted odors.

Such a dough can be stored in the freezer for six months, but in order to use it, you need to be able to defrost it correctly - first place it in the refrigerator until it becomes soft enough, and only then knead and cook the cake.

Modeling dough

The dough for modeling should be of the same color, because otherwise the sculpted products will not look dignified. You can divide it into parts and put it in the refrigerator, but you cannot store it for more than two or three days - such a dough will darken and become unusable.

It makes no sense to freeze the dough for modeling - after defrosting it loses all the necessary qualities, and if you defrost it several times, mold may form.

Children and adults should store the modeling dough in plastic bags or cling film - you can use a container for storage, but when cutting off the parts for modeling, try not to get too much air into the container.

Pancake dough

Pancake dough contains milk and eggs, moreover, due to its liquid consistency, it cannot be stored for a long time. The longest shelf life in a refrigerator compartment is a day. In this case, it is necessary to periodically open the lid of the pan in which the dough is stored and stir it so that it does not stagnate.

It is better not to store pancake dough at all - if sour milk is used during cooking, then the longer such a dough is stored, the more sour the taste of the pancakes will be.

Pancakes themselves are stored in the freezer as semi-finished products for about 2 months.

Dough for dumplings

The finished dough for dumplings is stored in an airtight package (in a container with a lid or in a bowl covered with cling film) for several days.

It all depends on the temperature set in the refrigerator. Three days of storage is the maximum period, for the fourth dough it is better not to use it in cooking. Do not store at room temperature - it does not withstand heat.

Dumplings dough

Since its structure and consistency is almost the same as that of dumplings dough, the storage methods are the same. By the way, the dough for dumplings can be used differently - not only in the preparation of this dish. It is almost universal, and if it suddenly stays in the refrigerator for a little longer than the required period, then you can make cakes or bread out of it - frying will help get rid of the sourness that may appear in the sour dough.

Dough for chebureks

If cheburek dough is made with yeast, then it must be stored according to the rules for storing any yeast dough. It was written about it above. If the dough does not contain yeast, then it can be kept in the refrigerator for two or three days under the film, and in the freezer for a month.

Correctly prepared cheburek dough is no worse after defrosting - the main thing is not to take it out immediately into the heat, you need to hold it for some time in the refrigerator on the lower shelf.

Salty dough

Salted dough is used for sculpting products. As mentioned above, it is not advisable to store such a dough for a long time, because because of the cold it loses the color that is necessary for the manufacture of figures, and in terms of consistency it becomes not so elastic. Do not store this dough for more than two days.

Salted dough crafts, correctly made and heated in the oven, can be stored for years - this is how you can find a dough doll or a whistle made in school years in almost every home. The main thing is that the place is cool - do not keep the figures near the stove or the radiator - they will come unstuck.

Choux pastry

Choux pastry has a very unusual composition and method of preparation, therefore, before thinking about storing it, you need to cook it correctly.

In terms of consistency, it is not dense and not liquid - something in between, so a container with a lid is best suited for storage. You can first put the dough in cling film, and only then in the container - this way it will last even longer. The dough is stored in the refrigerator for several days, and in the freezer for 1 month.

If you are going to store choux pastry products in the refrigerator or freezer, then try not to put the filling in it in advance. Let it be just the "frame" of the cake, for example. Finished products like eclairs are stored for up to three days in the refrigerator, and up to a month in the freezer as semi-finished products.

The timing of the implementation coincides with the shelf life - if you store it in the refrigerator, then you need to realize it on the first and second days, on the third the dough is already stale, albeit usable.

Pizza dough

The type of pizza dough is yeast, so it is not stored in the refrigerator for a long time. Depending on the amount of yeast and other ingredients, the dough is stored on the shelves for 2-3 days. If you freeze it, then you can use it for a long time - from 3 months to six months.

The shelf life of pizza dough is average, and the pizza itself is stored depending on what is the storage temperature and what ingredients are contained in the pizza itself.

Pancake dough

The pancake dough is quite liquid in consistency, so it cannot be stored in the freezer - after defrosting, the water will separate, and you get a slurry that cannot be evaporated. The dough is stored in the refrigerator for two days, and if you add baking powder or soda to it in the required proportions, then this period will increase to four or five days.

The dough on kefir is stored for a day, since kefir itself makes it sour, if you store it longer, then the pancakes will turn out sour, which is not to everyone's liking.

Different types of dough

• Protein dough is used by fishermen to bait fish. It is sold in specialty stores and stored in the freezer for about a year in the usual way.
• Diet dough is usually loved by ladies who constantly monitor their weight. It is used to make baked goods, which later work well for snacks and instead of dinner. Diet dough is stored for 1-2 days in the refrigerator, and up to 1 month in the freezer.
• Lean dough is made in water, without unnecessary additives, so it is stored for a long time - about 3-4 days in the refrigerator, and in the freezer - from 3 to 6 months.
• The waffle dough is stored in the refrigerator - shelf life 2-3 days. The container must be tight and closed, it is impossible to keep it in the package, because such a dough is liquid, it will simply spread over the package, you need a dense deep container with a lid.
• Lagman dough is viscous and elastic, it, like noodles from this dough, is stored in the refrigerator. The term is 2-3 days, then it becomes sour and sluggish, it is possible to cook something from such a dough, but the taste of the dishes will no longer be the same, since fresh dough is needed for the lagman. Clay wrap is the best way to store lagman dough.
• Fishing dough (protein) is designed in such a way that it remains usable for a long time, but even it should not be left at room temperature for a long time. If you take it on a fishing trip, fill it with cold water and dip the lumps of dough, previously packed in tight bags, into it. This will cool the dough and prevent spoilage.

Yeast dough. Homemade yeast dough can be stored both in the refrigerator and in the freezer. In which chamber it is determined depends solely on the plans of the hostess.

Cold storage

If I'm going to use the dough no later than two days, then feel free to choose a refrigerator.

To do this, I transfer the rolled ball into a food bag, which I sprinkle with flour from the inside. I advise you not to lose sight of this moment too, in order to remove the dough without problems, and not to collect the parts stuck to the bag later. I expel any excess air from the bag and tie it tightly. I put it on the shelf closest to the freezer (mine is the bottom one). Although, in my opinion, the difference in temperature is not so significant as to be sad if the required shelf is occupied. Another is quite suitable. For two days, the yeast fermentation process slows down. But since it does not stop, then it is impossible to store it in the refrigerator for more than this time. Otherwise, you will have to send it to the trash can ... But within two days the taste will not deteriorate at all. Before you start cutting, the dough you have taken out of the refrigerator should warm up to room temperature.

Freezer storage

If I knead the dough for future use, but do not plan to use it today or tomorrow, then I put it in the freezer for storage. There it can lie without losing its taste until three months.

I use special freezer bags. I have two types - with clips (wire ties) and zip-fasteners. I like the latter more - they are more convenient for me.
But you can use just any food bag - it doesn't matter. Inside, I also sprinkle it with flour. However, in this case, the form of the test itself is also important. If I put the dough rolled into a ball in the refrigerator for storage, then I prefer to do it differently for the freezer. I roll out the dough into a fairly thick layer. And then I clean it. What for? If you ever try to freeze the dough with a ball, you will understand 🙂 I had such an experience. The dough, like everything frozen in this form, begins to thaw unevenly. It already seems that the defrosting was successful - no! Inside - "stone". And then the dough that is on top - even now in the oven! In the layer, the dough thaws more evenly. Thickness does not play a special role in this regard. But, of course, the thinner this layer, the faster the thawing process will take place.

Important: Do not re-freeze the dough!

Defrosting

Defrosting homemade dough takes much longer than store-bought puff pastry, for example. Therefore, in my opinion, the best way is to transfer the dough from the freezer to the refrigerator and leave it there overnight. And in the morning / afternoon - use.

There are also faster ways:

Put in warm water (in this case, you should make sure that the bag is intact and will not let moisture inside) - send it to the microwave for the "defrosting" mode (I will not tell you the exact time, since I do not have a microwave and never had it) - put in a saucepan and place it on the stove next to another, in which something is being cooked (in this case, the dishes with the dough should be turned over from time to time in order to more evenly distribute the heat supply).

2. Yeast-free dough.

Any dough that does not contain yeast belongs to yeast-free dough, i.e. it is biscuit, and puff, and shortbread, and custard. Here I have less experience in storage, tk. I usually cook right away from everything that I mix.

Pizza dough

Pizza dough, if yeast-free, may linger in the refrigerator a couple of days, and in the freezer and more than three months - up to up to six months... The main thing here is to pack it well. I usually wrap it with cling film, and then put it in a regular bag as well.

By the way, an extra bag on top will not interfere with any dough, especially if there is something smelling like fish in the freezer.

Biscuit dough

The biscuit dough can be kept in the refrigerator for up to a week, and in the freezer for up to six months. But the quality of the packaging also plays an important role.

I store it in a food container, tightly (!) Closed. And the container, in turn, I also put in the bag.

Puff pastry

It is important to keep homemade puff pastry from drying out.

Therefore, before putting it in a bag, it is better to wrap it with cling film - this is for storage in the refrigerator. Here the term is also about two days, maximum - three.

It can be stored in the freezer about 5 months, maximum - six. But it should be packed differently - for this I choose the densest package available.

Shortcrust pastry

Shortbread, tender, crumbly dough mixed with softened butter can also be stored.

In some sources, I have come across information that it can stay in the refrigerator for 2-3 days. But I had a sad experience - in two days in the refrigerator the shortbread dough deteriorated.

Therefore, I always store it for no more than a day. In this case, no problems arise. On the contrary - the cookies are crumbly and very tasty!

In the freezer, you can keep it tightly packed, during two months.

However, shortcrust pastry has its own peculiarity. Despite the fact that the taste does not deteriorate over the specified period of time, lumps may form - do not worry, this is completely normal. You just need to knead it and that's it. But you should not knead for a long time either at the initial stage or after defrosting - it will lose its elasticity.

Chopped dough

For chopped dough, not softened, but cold butter is used, which is first combined with dry ingredients, and then, already to the resulting crumb, a small amount of liquid is added (for example, eggs, milk, water, sour cream). It makes good base for pies and cheesecakes.

This dough can be refrigerated. I think more than for a day, you shouldn't leave it there either. But storage in the freezer for him at all does not fit! In terms of the products included in the composition, it will not deteriorate from freezing, but the consistency and generally the quality will be disgusting, and it is unlikely that something will be baked out of it ...

PS: There is simply no point in writing about a store dough (yeast and yeast-free). You can read the storage conditions on the packaging. They may differ from manufacturer to manufacturer.

Do you have experience in storing dough? Perhaps some of your own secrets? 🙂 Share, cooking friends! 😉

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There are different opinions regarding the quality of stored dough products.

Most people think it's best to start baking right after mixing. Others find that after deep-freezing, the dough becomes especially soft and elastic. Be that as it may, subject to the simple rules for storing the workpiece, the finished products will be lush and tasty.