Another bread question.

Sis · **Joined:** Sat Jun 30, 2012 5:22 pm **Posts:** 8837

I put together a batch of bread and it's been "rising" ever since! I usually keep my bread dough in the entry but the days are warming up and it's staying warm in there! Oops. Is there any danger in cooking it now?

Anna1111 · **Joined:** Sat Jun 30, 2012 7:14 pm **Posts:** 8115

Shouldn't be a problem unless it's discolored or smells bad, or has had a lot of liquid separate out.

Sis · **Joined:** Sat Jun 30, 2012 5:22 pm **Posts:** 8837

Anna1111 wrote:

Shouldn't be a problem unless it's discolored or smells bad, or has had a lot of liquid separate out.

Smells bad? Smell like a bready beer. LOL Liquid's not separated out. I just don't want to make us sick.

Anna1111 · **Joined:** Sat Jun 30, 2012 7:14 pm **Posts:** 8115

The beer-y flavor isn't dangerous, as far as I know - more of a sourdough thing. I don't think there's any harm in it. Remember that for centuries bread was made without refrigeration, by a long sourdough process. I think that's rather the natural way of it : )

Assuming that you don't have eggs in the dough - that's a whole different ballgame
http://www.artisanbreadinfive.com/2010/ ... ill-use-it

Sis · **Joined:** Sat Jun 30, 2012 5:22 pm **Posts:** 8837

I threw it out. It was discolored and iffy.

What a waste.

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