SC - Freezing Bread Dough

[Suzanne Powell]

Thank you.  I just received Magdalena's message about the dry ice.  Since 
both of you suggest it -- I'll have to make sure I find some.

- -- Suzanne


- ----Original Message Follows----
From: "Decker, Terry D." <TerryD at Health.State.OK.US>
Reply-To: sca-cooks at ansteorra.org
To: "'sca-cooks at ansteorra.org'" <sca-cooks at ansteorra.org>
Subject: RE: SC - Freezing Bread Dough
Date: Tue, 29 Feb 2000 12:08:44 -0600

I think you will find the dough will start to rise within a few hours of
being put in an ice chest.  An ice chest substitutes for a refrigerator
rather than a freezer and maintains an average temperature a little above 32
F.

You might try an ice chest with dry ice with something to keep the wrapped
dough out of contact with the dry ice.  I've no idea how well this will
work, so you might give it a shot at home to see how well and how long the
dough stays frozen and the times for a thaw and rise.

Bear

 > Thanks so much for the information.  I'm going to try putting the frozen
 > bread dough in their own coolers with a lot of ice (that I will keep
 > replenishing).  That way, I hope they won't begin the thaw cycle until I
 > intend them to do so.
 >
 > If you plan on being at Gulf Wars, please look me up around dinner time
 > and
 > I'll be happy to give you some fresh bread.
 >
 > -- Suzanne
 >
 > P.S.  Thanks for the tip about the Florilegium -- I'll check there as
 > well.
 >
 >
 >



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