Thread: Holding dough
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Unread 10-21-2013, 07:11 AM   #4
chicagokp
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I'd use it. It may have more of a sourdough kind of flavor profile, but it will be fine. I can hold dough for up to 2 weeks in the fridge, but after 10 days, it will lose it's structure and I get a flatter boule or baguette. For pizza though, you'll be fine.
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