I was wondering if it would be ok to vacuum seal and freeze the remaining 2/3's of the slab and then take them out and make at a later date. There are only 2 of us and that is way too much temptation. Great job at making it look doable! Mary, that should work just fine. The longer you freeze the more the dough will deteriorate, even when vacuum-packed, but it should be good 4-6 weeks. Have fun with it - and thanks for your kind words. PJH

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