[Sca-cooks] question about breads
Terry Decker
t.d.decker at worldnet.att.net
Sat Jun 4 06:50:41 PDT 2005
I once had the oozy experience of losing a loaf of frozen dough in a self
defrosting freezer for six months or so. It's empiric knowledge they don't
tell you in the cookbooks.
Bear
> Bear said:
>> If you store the dough in a self-defrosting freezer, the temperature
>> rises
>> above freezing reactivating the yeast in the outer layer. This makes for
>> lousy bread.
>
> Ooooh. Thank you. This makes sense. I bet it does make for poor bread. I
> had been wondering why you specified a non-frost-free freezer in an
> earlier message.
>
> Stefan
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