Nancy, vacuum sealing can definitely help prevent ice crystals from forming and may help to extend the life of your frozen dough. Unfortunately, we haven't experimented with this and can't say exactly how long you would expect it to last. You can certainly try it, and if you freeze and bake a lot, it could certainly be a worthy technique to experiment with, but until we know for sure we have to stick with our standard recommendation that things shouldn't be frozen for more than three months. Kat@KAF

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