Fridge Dough: Convenience or Health Risk? Expert Reveals Side Effects

• Storing kneaded dough in the fridge for convenience is common, but raises health concerns.
• Food expert Krish Ashok states cold fermentation (at 4°C) slows microbial activity, potentially making dough easier to digest for some.
• However, prolonged storage can lead to increased fermentation, sour taste, and digestive issues like gas or bloating.
• Proper storage involves airtight containers and usage within 8-24 hours; avoid if smell or color changes.
• Freshly kneaded dough is generally preferred for taste and easier digestion, though other factors also affect stomach problems.