Hi Maria! Both methods work. Freezing raw dough always kills some of the yeast which is why that added 20% (1/2 teaspoon by the way) helps, but it still won't rise as much as it would had you baked it on the same day as it was made. This is why freezing after baking is another option, giving you the biggest rise possible. Flavor-wise they'll pretty much be the same, it's the rising that makes the difference. Annabelle@KAF

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