Author Topic: Mold on dough?  (Read 1586 times)

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Offline gnatto

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Mold on dough?
« on: August 29, 2013, 10:13:50 PM »
I've been using glutenboys dough reciepe for a while now, and the last several times my dough has been getting a bit spotty. Im not sure if it is actually mold, but that's really my only guess as to what it could be.

The photo is on day 4 in the fridge, but its been like that since day 2.

Initially I used this dough recipe without this issue and even had 9day dough rises that didn't get spotty so I'm not sure what it could be.

I did switch the kind of yeast I was using at some point but not sure if it corrolates to when I started getting spots, could the spots be the yeast?

Any ideas?
 


Offline pt

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Re: Mold on dough?
« Reply #1 on: August 29, 2013, 10:35:21 PM »
I think the spots are either bran in the flour or yeast.  These spots are normal.

Offline parallei

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Re: Mold on dough?
« Reply #2 on: August 29, 2013, 11:34:41 PM »
Initially I used this dough recipe without this issue and even had 9day dough rises that didn't get spotty so I'm not sure what it could be.

I did switch the kind of yeast I was using at some point but not sure if it corrolates to when I started getting spots, could the spots be the yeast?

Any ideas?

I've never "seen" large colonies of yeast in my dough or spots like that.  Never seen dark spots of "bran" like that in any white bread or all purpose flour I've used.  What kind of flour is it? Have the spots only occurred with one batch of flour?  Maybe you got a bum batch of flour or it was contaminated somehow?  In my experience, this is not normal looking.  But I certainly could be wrong.

What is with the yellow glistening spot?  If that isn't oil, I'd chuck it for sure!  I'm probably overly cautious, but I follow the "when in doubt, throw it out" school of thought.

I'd be interested to hear  what others have to say.
« Last Edit: August 29, 2013, 11:37:18 PM by parallei »

Offline gnatto

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Re: Mold on dough?
« Reply #3 on: August 30, 2013, 12:35:08 AM »
I've always just used the cheapest flour from the supermarket, like this: http://www.google.com/url?sa=t&rct=j&q=high+grade+flour&source=web&cd=5&cad=rja&ved=0CEkQFjAE&url=http%3A%2F%2Fshop.countdown.co.nz%2FShop%2FProductDetails%3FStockcode%3D265205%26name%3Dchampion-flour-high-grade&ei=diAgUvjbH4qUkQXIyoHYBw&usg=AFQjCNFvVAwCuI9C74L4CUposwlb4cApkw&sig2=S7E4_NXWQ4xBltjqTUHo_Q&bvm=bv.51495398,d.dGI

Not sure what kind is currently in my flour container though. Next batch will be with a new packet of flour so maybe that will give me an idea.

Fortunatley the yellow spot is oil from when the lid was initially pressed down on the doughball, so that is nothing to worry about.

Online Pete-zza

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Re: Mold on dough?
« Reply #4 on: August 30, 2013, 09:31:46 AM »
gnatto,

Your dough should be fine, with no ill effects from the spotting.

I have researched and written on this subject several times. See, for example, the thread at http://www.pizzamaking.com/forum/index.php/topic,12818.msg124032.html#msg124032. For a more recent treatment of this subject, see the series of posts starting at Reply 13 at http://www.pizzamaking.com/forum/index.php/topic,22893.msg232284.html#msg232284 (for the photo of the dough ball, see Reply 1 at http://www.pizzamaking.com/forum/index.php/topic,22893.msg232185.html#msg232185). For a more severe case of spotting, see the second photo at Reply 29 at http://www.pizzamaking.com/forum/index.php/topic,3985.msg36081.html#msg36081. That particular dough ball was over 12 days old and went on to make a first rate pizza.

Peter

Offline gnatto

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Re: Mold on dough?
« Reply #5 on: September 01, 2013, 05:43:27 PM »
Thanks a lot. Big relief its not mould as it's always tasted great. Latest spotty dough pizza:

Offline pythonic

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Re: Mold on dough?
« Reply #6 on: September 13, 2013, 07:46:16 PM »
I've had this too.  Is it dead yeast or what?
If you can dodge a wrench you can dodge a ball.

Online Pete-zza

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Re: Mold on dough?
« Reply #7 on: September 13, 2013, 07:54:24 PM »
I've had this too.  Is it dead yeast or what?
Nate,

It's all in Reply 4 above. There are several different theories and explanations.

Peter

Offline Scagnetti

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Re: Mold on dough?
« Reply #8 on: September 19, 2013, 11:28:41 PM »
I've had this same EXACT problem happen to me one time.

It was my standard dough recipe using KABF and VWG and had been refrigerated for 3 days.

I detected no ill effects to the finished pie.