{"id":1539,"date":"2010-01-26T07:00:24","date_gmt":"2010-01-26T12:00:24","guid":{"rendered":"https:\/\/artisanbreadinfive.com\/?p=1539"},"modified":"2023-01-16T15:47:12","modified_gmt":"2023-01-16T21:47:12","slug":"gray-color-on-my-dough-is-there-something-wrong","status":"publish","type":"post","link":"https:\/\/artisanbreadinfive.com\/2010\/01\/26\/gray-color-on-my-dough-is-there-something-wrong\/","title":{"rendered":"Gray color and liquid on my dough:  Is there something wrong? Is it mold?"},"content":{"rendered":"<p><a href=\"https:\/\/artisanbreadinfive.com\/?page_id=1479\" target=\"_self\" rel=\"noopener noreferrer\"><strong>Return to FAQs page<\/strong><\/a><\/p>\n<p>As your dough stores in the refrigerator, it might develop a uniform gray discoloration and liquid on its surface or at the bottom of the bucket.\u00a0 This is <strong>not<\/strong> mold and can be safely ignored (scroll down to the bottom of this page for instructions on how to recognize mold). Here are ways to deal with dough that&#8217;s developed gray color and liquid on top.<\/p>\n<p><strong>If your dough has a leathery gray top and liquid on the bottom:<\/strong><\/p>\n<p><a href=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/Old-Dough-Breadin5-01.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8047\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/Old-Dough-Breadin5-01.jpg\" alt=\"Old Dough | Breadin5 01\" width=\"435\" height=\"326\" srcset=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/Old-Dough-Breadin5-01.jpg 435w, https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/Old-Dough-Breadin5-01-300x225.jpg 300w\" sizes=\"(max-width: 435px) 100vw, 435px\" \/><\/a><\/p>\n<p>If you have a bucket of dough that was untouched for several days, it may develop a gray cast to it. As we mentioned this is safe to consume, but it may have a tough, almost leathery texture (a &#8220;skin&#8221;). If the dough has become hard and leathery, that suggests that there&#8217;s too much air-space in your container (or that it isn&#8217;t sealed well enough).\u00a0 You can decrease the effect of air that gets into the container by transferring into smaller containers as the dough is getting used up.<\/p>\n<p><a href=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/Old-Dough-2-Breadin5-06.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8052\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/Old-Dough-2-Breadin5-06.jpg\" alt=\"Old Dough 2 | Breadin5 06\" width=\"435\" height=\"326\" srcset=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/Old-Dough-2-Breadin5-06.jpg 435w, https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/Old-Dough-2-Breadin5-06-300x225.jpg 300w\" sizes=\"(max-width: 435px) 100vw, 435px\" \/><\/a><\/p>\n<p>Another way to prevent too much air from getting into your bucket is to poke a small hole in the lid, that way you can snap it shut, but still let the gases escape.<\/p>\n<p><a href=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/Old-Dough-Breadin5-02.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8048\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/Old-Dough-Breadin5-02.jpg\" alt=\"Old Dough | Breadin5 02\" width=\"435\" height=\"653\" srcset=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/Old-Dough-Breadin5-02.jpg 435w, https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/Old-Dough-Breadin5-02-200x300.jpg 200w\" sizes=\"(max-width: 435px) 100vw, 435px\" \/><\/a><\/p>\n<p>You can simply ignore the gray portion of the dough and form it into a loaf, but you will likely end up with a streak of gray in your dough and that area may be dense. If you&#8217;d prefer not to use the gray part, the dough underneath will be creamy in color and full of flavor, so you&#8217;ll want to use it.\u00a0Just peel off or scoop up, depending on the texture, the gray portion of the dough.<\/p>\n<p><a href=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/Old-Dough-Breadin5-03.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8049\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/Old-Dough-Breadin5-03.jpg\" alt=\"Old Dough | Breadin5 03\" width=\"435\" height=\"653\" srcset=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/Old-Dough-Breadin5-03.jpg 435w, https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/Old-Dough-Breadin5-03-200x300.jpg 200w\" sizes=\"(max-width: 435px) 100vw, 435px\" \/><\/a><\/p>\n<p>If you find liquid under the dough, which can happen if your dough has sat untouched for several days, just add enough flour to absorb that liquid and get your dough back to the consistency of the original dough.<\/p>\n<p><a href=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/Old-Dough-Breadin5-04.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8050\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/Old-Dough-Breadin5-04.jpg\" alt=\"Old Dough | Breadin5 04\" width=\"435\" height=\"653\" srcset=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/Old-Dough-Breadin5-04.jpg 435w, https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/Old-Dough-Breadin5-04-200x300.jpg 200w\" sizes=\"(max-width: 435px) 100vw, 435px\" \/><\/a><\/p>\n<p>Mix in the flour and let it sit until the new flour absorbs all the liquid.<\/p>\n<p><a href=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/Old-Dough-Breadin5-05.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8051\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/Old-Dough-Breadin5-05.jpg\" alt=\"Old Dough | Breadin5 05\" width=\"435\" height=\"653\" srcset=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/Old-Dough-Breadin5-05.jpg 435w, https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/Old-Dough-Breadin5-05-200x300.jpg 200w\" sizes=\"(max-width: 435px) 100vw, 435px\" \/><\/a><\/p>\n<p>It is now ready to use to make bread. Click here to see Fresh Bread made from Older Dough.\u00a0The dough may spread more than usual, but you will get a lovely loaf that is full of flavor.<\/p>\n<p><strong>If you only have a tiny bit of dough left, even if it is gray and liquidy, you can incorporate it into your next batch of dough to jump-start the flavor in your next batch: <\/strong><a href=\"https:\/\/artisanbreadinfive.com\/2015\/05\/20\/fresh-bread-made-with-older-dough\">Click here to find out how<\/a>.<\/p>\n<p><strong>*<span style=\"text-decoration: underline;\">Is it mold<\/span>? If you see patchy light or dark areas on your dough, whether smooth or fuzzy, that could be mold and the dough should be discarded.<\/strong> You are not likely to see mold if you follow our directions for maximum storage life, and keep the dough in the refrigerator.<\/p>\n<p>More in\u00a0<a href=\"https:\/\/www.amazon.com\/gp\/product\/1250018285\/ref=as_li_tf_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=1250018285&amp;linkCode=as2&amp;tag=arbrinfimiada-20&quot;&gt;The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking&lt;\/a&gt;&lt;img src=&quot;https:\/\/ir-na.amazon-adsystem.com\/e\/ir?t=arbrinfimiada-20&amp;l=as2&amp;o=1&amp;a=1250018285&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important\" target=\"_blank\" rel=\"noopener noreferrer\"><em><strong>The New Artisan Bread in Five Minutes a Day,<\/strong>\u00a0<\/em><\/a>and our other books.<\/p>\n<p><strong>Note: <\/strong>BreadIn5.com is reader supported. When you buy through links on the site, BreadIn5 LLC earns commissions.<\/p>\n<p><strong><a href=\"https:\/\/artisanbreadinfive.com\/?page_id=1479\" target=\"_self\" rel=\"noopener noreferrer\"><strong>Return to FAQs page<\/strong><\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Return to FAQs page As your dough stores in the refrigerator, it might develop a uniform gray discoloration and liquid on its surface or at the bottom of the bucket.\u00a0 This is not mold and can be safely ignored (scroll down to the bottom of this page for instructions on how to recognize mold). Here [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[5],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Gray color and liquid on my dough: Is there something wrong? Is it mold? - Artisan Bread in Five Minutes a Day<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/artisanbreadinfive.com\/2010\/01\/26\/gray-color-on-my-dough-is-there-something-wrong\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gray color and liquid on my dough: Is there something wrong? Is it mold? - Artisan Bread in Five Minutes a Day\" \/>\n<meta property=\"og:description\" content=\"Return to FAQs page As your dough stores in the refrigerator, it might develop a uniform gray discoloration and liquid on its surface or at the bottom of the bucket.\u00a0 This is not mold and can be safely ignored (scroll down to the bottom of this page for instructions on how to recognize mold). 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