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Stop using leftover dough: The unseen chemical changes that silently ruin taste, texture and puffiness

Making dough ahead of time might seem convenient, but leftover dough loses elasticity and becomes tougher due to moisture migration and gluten network changes. This impacts cooking, leading to denser results and altered textures. Freshly prepared dough offers superior softness, flavour, and consistent puffing, making quality more important than the perceived time-saving.