I have tried many times to make dough a day or two in advance and put it in the refrigerator until I am ready to cook it. I put it in the refrigerator after the first rise. The problem is that it always continues to rise. I have had success with putting the dough into the freezer and defrosting the dough when I was ready to cook it, but I want to avoid the added time of defrosting when I am ready to cook it. Can anyone share a method for prepping dough days before and keeping it in the fridge?
Submitted June 14, 2016 at 01:13AM by 24_SC http://ift.tt/1Yo2jvt Breadit
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