I was told that gingerbread batter should be left in the fridge to ripen for around a month, but preferably longer. What exactly happens when it matures, and why it doesn’t go bad?

Question

UPDATE:

People are either screwing with me (though I asked people who don’t know one another so it’s highly unlikely) and they consistently say that they either never heard of that or that it should be 3-4 weeks maturation time. Primarily because honey and some spices have antibacterial features, so it doesn’t go bad

In: 1305

Answer 1

In Denmark we make honeycake hearts, that is made with a pre dough. The pre dough consist of only honey and flour that is left in a dark and cool place for up to a month. It functions as levening and development of flavor. It is then mixed with Christmas spices and flour and baked in heart shape. When cool it is decorated with melted chocolate and sugar pictures..