Dec
10
2011
8
Is it better to freeze bread dough or a finished loaf?
By strikingtwice
Forums:
Pretty much the question.
Lean doughs, which are made with little or no fat, comprise the world of bagels, baguettes and many other forms of non-rich breads. These breads are made using commercial yeast (instant dry, active dry or baker's yeast) and included techniques such as pre-ferments and "spiking." If you're using a natural starter, please post on the Sourdough Board.
Pretty much the question.