Hi everyone! I am happy to have found a group about soudough, thanks for letting me in. I am an all-over fan of everything fermented, sourdough, kefir, I make my own kimchi and sourkraut, I just love it all. Almost 20 years ago I took a pastry class and baked a lot but back then all I knew was yeast bread. Last year we tried a new diet home for my husband that excluded all yeast, so there came sourdough in my life. I baked almost daily for 8 months but stopped for the warm (sometimes hot) months. A few weeks ago I dug in the bottom of my fridge and took out my old starter. After a few days of good treatment it LIVED AGAIN! So I am back on track and baking once or twice a week. I do a lot of sourdough muffins, the kids love them. And now I have a question. I am making some sweet buns tonight and I forgot to split my recipe and I know Ill have too much. I usually shape it in the evening ( later tonight) and let it rest all night, and cook in the morning. Can I freeze it when its shaped and cut and put it in the oven frozen like I could do with some regular yeast ones? Oh, and please excuse my mistakes in english, Im doing my best ;)
Posted on: Wed, 03 Dec 2014 00:44:58 +0000
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