Author Topic: Freezing dough  (Read 449 times)

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Offline metropical

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Freezing dough
« on: March 21, 2011, 05:35:36 PM »
I've been freezing dough after 2 hr rise.
I defrost on the counter for 2 hours.  But the result is no where near as good as the day the dough was made.
What should I do differently?