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| On freezing dough:
King
Arthur flour recommends that you double the yeast in recipes if you'll
be freezing the dough. I would experiment with freezing some dough each
time you make one of your favorite recipes and see how the results vary
with each.
Here's more info:
Unbaked yeast dough can
be frozen. The best stage to freeze yeast dough is before the final
rising period. Mix and knead dough and let it rise the first time.
Punch down dough and shape into the desired shape and freeze. It may be
made into nonspecific shapes and shaped after it has thawed, also.
To
thaw: if already shaped into final shape, thaw frozen dough in the
cooking pan. Thaw at room temperature about 3 hours or in the
refrigerator overnight. If not shaped into the final form, place into
refrigerator to thaw 8 hours or overnight. Let the dough then stand at
room temperature about 15 minutes to warm slightly before shaping.
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