why we leave the dough for some other hours before we fry it? What happen with the dough in that process?
The dough doesn't contain yeast.
- 1 decade agoFavorite Answer
to ferment the dough, as to say make it so there are bubbles in it which makes it airy or as some would say puts bubbles in it. That is what puts the big holes in french bread and the little tiny holes in white bread. Some recipes can have you do this for 6 to 10 days depending what you are making.
- Anonymous1 decade ago
Whatever substance like baking powder will fizzle out and not work. If it has egg to make it rise then refrigerating it will be fine but not if it has baking soda, baking powder or cream of tartar as a leavening agent
- barbaraLv 71 decade ago