ON FREESING OF BREAD DOUGH
I have read mushc about preserbving bread dough for future use by freezing. I must report that my first attempt has not proven very successful.
I made a batch of French Sourdough about ten days ago. After the first rising, the batch was divided in half, and one half placed in a sip-loc bag and frosen. The other half was baked normally after a ssecpnd rising.
Today the frosen dough was removed from the freezer and thawed in warm sunlight for several hours. Then it was formed into a ball and set aside to rise. Some four hours have pased, and it had not yet even doubled, in spite of being in a warm location.
So, I am not inclined to believe freezing dough is a great idea.
Now, to further complicate matters, I also froze 1/2 of the sourdough starter from which the dough was made. In the next day or so I shall thaw it in a similar manner and see if it is still viable. )Additional flour and water was added several hours prior to frezing, so that there should be plenty of food available to any surviving yeast cellls.)
Stay tuned for further developments.