The shelf life of dough depends on several factors, including the ingredients used and how it's stored.
Here's a general guideline:
- At Room Temperature: Dough made with just flour, water, salt, and yeast can last for about 4 hours before it risks overproofing. If it contains dairy products like milk or eggs, it should not be left out for more than a few hours due to the risk of bacterial growth.
- In the Refrigerator: A standard dough can last between 5 to 10 days in the fridge. Dough with dairy ingredients should be used more quickly, as it can go bad faster.
- In the Freezer: Dough can generally last up to three months in the freezer with minimal quality deterioration. However, dough with dairy should ideally be used within a month.
Remember, these are approximate times, and the actual shelf life can vary based on specific conditions. Always check your dough for signs of spoilage like sour odor, color changes, or mold before using it.