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2

There isn't a specific limit. Two bad things will happen to dough in the fridge as it ages: The yeast exhausts all available food and dies, leaving the dough underinflated, sour, and even alcohol-tasting; The dough gets moldy, which happens at some undefined time based on the presence of viable mold spores in the dough or in the fridge. As you've ...


5

As long as there's no mold in it your dough should be ok. Flavour and texture will start to degrade due to the yeast dying out (as you found already). Technically, you'd get better results if you feed that dough regularly with more flour like a sourdough - which can last virtually forever! Other than that you could also freeze the dough balls and just ...


1

You need a thermometer to make sure your yeast is not killed by water over 120 degrees. You might learn that your hand is not as heat sensitive as when you were doing this before. Sometimes it is a great idea to prove the yeast works by putting in your water and making sure it bubbles and foams before use. If you bake very often, like me, you know your ...


3

The answer is, as you suspected, you killed your yeast. If you look at your original description of the process, you add the yeast to flour, along with salt and then add hot water, the flour is presumably room temperature, so it acts as a cooling agent and spreads the heat out so that most of the yeast survives and the final mixture is about body temp (37 ...


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