I don't know if you monitor a blog post this old, but have a question about doubling the dough then freezing half of it. When would I divide the dough to freeze half? Since there's just 1 long rise, I can't quite decide when I should freeze it. Thanks, If I don't hear anything in a few days, I'll call your hotline. Marsha Marsha, best to freeze half right (IMHO) right after it's mixed, before any rising. This is a new method I just learned about; supposedly less injurious to the yeast if yo get it frozen quickly, before too much activity happens. And don't keep it frozen more than 3 to 4 weeks, OK? Once you thaw it, you'll need to let it go through the same rises called for in the recipe. Good luck - PJH

• Reply