Your baking and freezing success will depend on the protein content of the flour you have, Jan. Other brands tend to be more variable than King Arthur Flour, so it's hard for us to say how you'll need to adjust the recipe. The best advice we can give is to adjust the consistency of the dough by adding additional flour or water as necessary to make a wet, sticky dough that looks like the photos above. Once you have that perfect-looking dough, you can freeze it the same way described in the blog here. I hope that helps! Kye@KAF

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