Here are the most common things people ask—see if one matches 👇
- Is it safe to eat?
No. Raw dough can contain live yeast (which can expand in the stomach) and uncooked flour, which may carry bacteria. It’s best to bake it fully. - Why didn’t my dough rise?
Common causes: old yeast, water too hot/cold, too much salt, or a cold room. - Can raw dough be refrigerated or frozen?
Yes. Refrigerate up to 24–48 hours for slow rising, or freeze for later baking. - How should raw dough feel?
Slightly tacky, smooth, and elastic—not sticky or dry. - What to do if dough is too sticky or too dry?
Add small amounts of flour (sticky) or water (dry) a tablespoon at a time.
Tell me what you’re dealing with—texture, rising, storage, or safety—and I’ll help 👍