Is it safe to bake with dough that has been sitting out unrefrigerated?

It is generally not safe to bake with dough that has been sitting out unrefrigerated for an extended period.

Here's why:

* Bacteria Growth: Dough, especially those containing eggs, dairy, or moisture, is a breeding ground for bacteria. At room temperature, these bacteria multiply rapidly, increasing the risk of foodborne illness.

* Yeast Activity: In yeast-based doughs, the yeast continues to ferment at room temperature. This can lead to over-proofing (the dough becoming too airy and difficult to work with) or even souring.

* Texture Changes: Dough left out too long can dry out or become sticky and difficult to handle.

Exceptions:

* Some doughs are specifically designed for room temperature handling. For example, some no-knead doughs are made to sit out at room temperature for several hours, even overnight, to develop flavor.

* If you're using a recipe that specifically calls for unrefrigerated dough, follow the instructions carefully.

General Guidelines:

* Refrigerate most doughs within 2 hours of mixing.

* For doughs intended for room temperature handling, follow the recipe's instructions precisely.

* If you're unsure about the safety of your dough, it's best to err on the side of caution and discard it.

Remember, food safety is crucial. It's better to be safe than sorry.