Okay, here’s the curveball. Sometimes dough that’s been in the fridge a few days develops a sharp, beer-like, or alcoholic smell. That’s actually the yeast over-fermenting, not spoiling.
If the dough smells boozy but still looks and feels good, you can save it! Just punch it down, reshape it, and let it rest at room temp for 30 minutes. It might even taste more complex and delicious.
But if that boozy smell is mixed with any sour or rancid notes? Respect the red flags. Your taste buds will thank you later.
