I am interested in trying this technique, but after reading through to the end for all the fun science bits, I'm hesitant without some questions answered. If I plan to freeze for 2-3 weeks as the technique suggests, do I still need to increase the amount of yeast in the soft white dinner roll recipe by 20%? Also, I know that I have a manual defrost freezer. Should I skip trying this technique altogether? Or does the manual defrost only affect the dough if stored longer than 2-3 weeks? Thanks for the help!

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