Yes, it's just sour after standing for one night, so you can use it as long as you add baking soda and yeast and knead it again the next day. Here's how to do it:

Preparation materials: made dough, milk 220g, baking soda 2g, yeast 2g, boiling water180g, and fine sugar 60g.

Production steps:

1, milk, baking soda, yeast and sugar are mixed evenly;

2. Pour it into the dough and mix it with a scraper several times;

3. Start the chef's machine for kneading dough 10 minute;

4. Make smooth dough, cover with plastic wrap and ferment again;

5. The dough is fermented to twice the size;

6. Knead the air evenly again and knead it into smooth dough to perform the following operations.