White spots on the dough while it was rising
Yesterday I was trying to make Croissant. I started by making the dough that contained yeast as the rising agent, and after mixing all of the ingredients I left it to rise at room temperature.
After 2 hours when I checked it out I found that there were white spots on the dough, and they are similar to the spots forming on breads when they go bad.
It was very similar to this image except that the small spots in the image are flour but in my dough it were, I guess, fungal things. 
I didn’t know what exactly it was or whether to continue the rising process or not, but I decided to wrap it and put it in the freezer until I know what to do.
By the way, I discovered that I forgot to add sugar (which was in the recipe) to the dough before allowing it to rise), and still I didn’t add it, could this be a factor?
Do you have any idea what are those white spots and are they harmful? And what should I do with the dough in my freezer?
Thanks in advance!
Best Answer
Those white spots are simply flour on the outside of the dough, it would take far longer for mold to develop. It's fine, continue your bake as normal. Leaving sugar out won't hurt anything except the dough will be less sweet.
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Quick Answer about "White spots on the dough while it was rising"
Those white spots are simply flour on the outside of the dough, it would take far longer for mold to develop. It's fine, continue your bake as normal.Why does my dough have white spots?
If there is excess moisture in the proofer, you may notice white spots along with wrinkles and a rubbery crust. If these defects are plaguing your product, we recommend reducing the relative humidity in the proofer. When producing breads and rolls, many different ingredients impact the finished product.Why is there white spots on my bread?
Mold often starts as small white spots, and then over time it will grow larger and fluffier and slightly more blue or green in colour. Mold can develop on bread if bread is left in damp conditions, particularly if stored in a plastic bag or container, as these hold moisture.Are white specks on bread mold?
The fuzzy parts of mold you see on bread are colonies of spores \u2014 which is how the fungus reproduces. Spores can travel through the air inside the package and grow on other parts of the bread (1). They're what gives mold its color \u2014 white, yellow, green, gray, or black, depending on the type of fungus.How do you know if dough has Overproofed?
If the dough doesn't spring back at all, you've likely over-proofed the dough. When the dough rises too much before it gets baked, it will collapse, rather than rise, in the oven's heat, and the crumb will be uneven and ragged.12 Errors in Pizza Dough Making You Should Avoid - Top 12 Errors!
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
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