Yesterday I was trying to make Croissant. I started by making the dough that contained yeast as the rising agent, and after mixing all of the ingredients I left it to rise at room temperature.
After 2 hours when I checked it out I found that there were white spots on the dough, and they are similar to the spots forming on breads when they go bad.
I didn’t know what exactly it was or whether to continue the rising process or not, but I decided to wrap it and put it in the freezer until I know what to do.
By the way, I discovered that I forgot to add sugar (which was in the recipe) to the dough before allowing it to rise), and still I didn’t add it, could this be a factor?
Do you have any idea what are those white spots and are they harmful? And what should I do with the dough in my freezer?
Thanks in advance!