If you have sour or off-tasting dough, it's likely that the dough has undergone fermentation or spoilage due to over-fermentation or the growth of undesirable microorganisms. Using such dough to bake may result in unpleasant-tasting or potentially unsafe baked goods. In such a situation, it's best to avoid using the dough and instead consider the following options:
Discard the dough: The safest and most straightforward option is to dispose of the sour or off-tasting dough. It's better to start fresh with a new batch of dough to ensure a successful and delicious outcome.
Investigate the cause: If you consistently encounter issues with sour or off-tasting dough, it's essential to examine your dough-making process. Ensure that you are using fresh ingredients, proper measurements, and appropriate storage techniques. Avoid over-fermenting the dough, and keep your dough in a clean and hygienic environment to prevent spoilage.
Preventive measures: To prevent future instances of sour dough, consider making smaller batches of dough, especially if you don't plan to use it immediately. Store the dough in airtight containers in the refrigerator to slow down fermentation and spoilage. Alternatively, you can freeze portions of the dough for future use, thawing them as needed.
Repurpose the dough: If the dough is not overly sour or spoiled, you might be able to salvage it by repurposing it into other recipes. For example, if it's pizza dough, you could turn it into breadsticks or calzones. If it's cookie dough, you might be able to use it as a crust for tarts or pie shells.
However, please exercise caution when dealing with sour or off-tasting dough, as consuming spoiled dough can lead to food poisoning and other health risks. It's generally better to err on the side of caution and dispose of the dough to ensure your safety and the quality of your baked goods.