[Sca-cooks] question about breads

[Terry Decker]

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