The internet says leftover refrigerated dough develops mold; we probe

However, there are some considerations. “Dough made from whole wheat tends to ferment if left too long, especially in warm environments. Refrigerating can slow down this process, but it should still be used within 24-48 hours. Beyond this time frame, the dough may develop a sour taste, and the texture might become less ideal for cooking,” said Sharma, adding that yeast or bacterial growth can occur if it’s kept for too long, even in the fridge.

Another risk of improper storage is that the dough can form a hard crust if exposed to air, making it challenging to roll out.

 

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“If you’re planning to store it longer, freezing the dough is a better option. It can last for weeks in the freezer, and you can thaw it as needed. So, refrigerating atta dough is fine in the short-term, but it’s best consumed quickly to ensure freshness and flavour,” said Sharma.

DISCLAIMER: This article is based on information from the public domain and/or the experts we spoke to. Always consult your health practitioner before starting any routine.