I made chinese donuts which has flour, water, sugar, alum, salt, baking
powder, baking soda, and some oil on top to keep it moist. I put it in
a ziplock bag, all sealed up. And there's no yeast whatsoever in
this...

I left it in a cool spot (not the fridge) for a day and black dots
starts appearing in the dough.

Can someone please explain why this is? And how long can dough like
this last for before going bad?

Thanks!
Dawn

> wrote in message
oups.com...
>I made chinese donuts which has flour, water, sugar, alum, salt, baking
> powder, baking soda, and some oil on top to keep it moist. I put it in
> a ziplock bag, all sealed up. And there's no yeast whatsoever in
> this...
>
> I left it in a cool spot (not the fridge) for a day and black dots
> starts appearing in the dough.
>
> Can someone please explain why this is? And how long can dough like
> this last for before going bad?
>
> Thanks!
> Dawn
>
Ping Roy Basan at alt.bread.recipes or rec.food.sourdough on this. About a
year ago he was discussing this and the causes and I just don't remember
what it was about. I think it had something to do with low ash content in
flour that was used for sourdough, but I'm really not sure. I don't think
it's a case of going bad as in making you sick, but rather a degradation of
the dough.
Janet

> wrote in message
oups.com...
>I made chinese donuts which has flour, water, sugar, alum, salt, baking
> powder, baking soda, and some oil on top to keep it moist. I put it in
> a ziplock bag, all sealed up. And there's no yeast whatsoever in
> this...
>
> I left it in a cool spot (not the fridge) for a day and black dots
> starts appearing in the dough.
>
> Can someone please explain why this is? And how long can dough like
> this last for before going bad?
>
> Thanks!
> Dawn
>
Ping Roy Basan at alt.bread.recipes or rec.food.sourdough on this. About a
year ago he was discussing this and the causes and I just don't remember
what it was about. I think it had something to do with low ash content in
flour that was used for sourdough, but I'm really not sure. I don't think
it's a case of going bad as in making you sick, but rather a degradation of
the dough.
Janet