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

It’s a bit more complex than that. Not all the ingredients are mixed into the base dough, just honey, flour and the spices. Usually made in June. Goal is for the spices and flavours to develop. Cool, dark & dry place for storage, like a basement. after 5-6 months, the leavening agents are dissolved in water and worked into the dough before the rolling out and shaping take place. You’re correct on the spoilage, the enzymes in the honey prevent the dough from turning sour.