toad1976

November 25, 2011 at 3:27pm

In the same spirit to the par-baking/no par-baking above, are there baked goods (yeast or otherwise) that don't respond well to freezing? I am tempted to try to split my favorite baking recipes and freeze half. I am cooking for fewer now with my daughter at college now. We have a great e-pamphlet on the in's and out's of freezing baked goods. If you pop an email to bakers@kingarthurflour.com, we can send one out to you. It's a bit too long to post here. ~ MaryJane
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