Would appreciate a recipe for making rolls, shaping them and freezing them
for baking later? I found one that only freezes for 1 week. I'd like one
for at least 2 months
I'd like one like "Rodes brand" has in the stores that are already to be
unthawed and baked. Thanks Ginny

Ginny wrote:
Would appreciate a recipe for making rolls, shaping them and freezing them
for baking later? I found one that only freezes for 1 week. I'd like one
for at least 2 months
I'd like one like "Rodes brand" has in the stores that are already to be
unthawed and baked. Thanks Ginny

Commercial products like that use a LOT of extra yeast to compensate for
the amount of yeast that will die in the freezer.

I'm not at all sure how to handle that with sourdough.

Mike

Ginny wrote:
Would appreciate a recipe for making rolls, shaping them and freezing them
for baking later? I found one that only freezes for 1 week. I'd like one
for at least 2 months
I'd like one like "Rodes brand" has in the stores that are already to be
unthawed and baked. Thanks Ginny

Commercial products like that use a LOT of extra yeast to compensate for
the amount of yeast that will die in the freezer.

I'm not at all sure how to handle that with sourdough.

Mike

Would appreciate a recipe for making rolls, shaping them and freezing them
for baking later? I found one that only freezes for 1 week. I'd like one
for at least 2 months
I'd like one like "Rodes brand" has in the stores that are already to be
unthawed and baked. Thanks Ginny


Commercial products like that use a LOT of extra yeast to compensate for
the amount of yeast that will die in the freezer.

I'm not at all sure how to handle that with sourdough.



It is very difficult ( if not impossible) to freeze the true
sourdough and come out( as good) in the same way as normal yeast
dough. The latter is viable for freezing because the typical frozen
dough is laden with additives ranging from , enzymes , emulsifiers,
oxidizing salts and mineral yeast foods. Those things you cannot add
to a real sourdough.
Another thing is the bakers yeast has more tolerance to freezing than
the wild yeast strain that is very sensitive to cold temperature.
In fact many of those freeze dried sourdough cultures have only the
lactobacilli remaining mostly while most yeast are all dead. If what
ever remains are already weakened by that cold shock and is incapable
of its leavening function.
IF you find a shop that is selling frozen unbaked sourdough roll,keep
it in mind that it is not real sourdough but a normal yeast dough
with added sourdough flavoring in it.
Roy

Would appreciate a recipe for making rolls, shaping them and freezing them
for baking later? I found one that only freezes for 1 week. I'd like one
for at least 2 months
I'd like one like "Rodes brand" has in the stores that are already to be
unthawed and baked. Thanks Ginny


Commercial products like that use a LOT of extra yeast to compensate for
the amount of yeast that will die in the freezer.

I'm not at all sure how to handle that with sourdough.



It is very difficult ( if not impossible) to freeze the true
sourdough and come out( as good) in the same way as normal yeast
dough. The latter is viable for freezing because the typical frozen
dough is laden with additives ranging from , enzymes , emulsifiers,
oxidizing salts and mineral yeast foods. Those things you cannot add
to a real sourdough.
Another thing is the bakers yeast has more tolerance to freezing than
the wild yeast strain that is very sensitive to cold temperature.
In fact many of those freeze dried sourdough cultures have only the
lactobacilli remaining mostly while most yeast are all dead. If what
ever remains are already weakened by that cold shock and is incapable
of its leavening function.
IF you find a shop that is selling frozen unbaked sourdough roll,keep
it in mind that it is not real sourdough but a normal yeast dough
with added sourdough flavoring in it.
Roy

There is a way to get around the problem of freezing sourdough. You can go
ahead and make your sourdough rolls, but instead of freezing the dough you
can par-bake them. Bake them until they have just a hint of color then let
them cool, place them in freezer bags, and throw into the freezer. Just be
sure the rolls are baked all the way through before freezing. They should
last 2 months. When you're ready to eat them just pull them from the
freezer, thaw, and finish baking to your desired color.

Trevor

"Roy Basan" wrote in message
om...
Would appreciate a recipe for making rolls, shaping them and freezing
them
for baking later? I found one that only freezes for 1 week. I'd like
one
for at least 2 months
I'd like one like "Rodes brand" has in the stores that are already to be
unthawed and baked. Thanks Ginny


Commercial products like that use a LOT of extra yeast to compensate for
the amount of yeast that will die in the freezer.

I'm not at all sure how to handle that with sourdough.



It is very difficult ( if not impossible) to freeze the true
sourdough and come out( as good) in the same way as normal yeast
dough. The latter is viable for freezing because the typical frozen
dough is laden with additives ranging from , enzymes , emulsifiers,
oxidizing salts and mineral yeast foods. Those things you cannot add
to a real sourdough.
Another thing is the bakers yeast has more tolerance to freezing than
the wild yeast strain that is very sensitive to cold temperature.
In fact many of those freeze dried sourdough cultures have only the
lactobacilli remaining mostly while most yeast are all dead. If what
ever remains are already weakened by that cold shock and is incapable
of its leavening function.
IF you find a shop that is selling frozen unbaked sourdough roll,keep
it in mind that it is not real sourdough but a normal yeast dough
with added sourdough flavoring in it.
Roy

There is a way to get around the problem of freezing sourdough. You can go
ahead and make your sourdough rolls, but instead of freezing the dough you
can par-bake them. Bake them until they have just a hint of color then let
them cool, place them in freezer bags, and throw into the freezer. Just be
sure the rolls are baked all the way through before freezing. They should
last 2 months. When you're ready to eat them just pull them from the
freezer, thaw, and finish baking to your desired color.

Trevor

"Roy Basan" wrote in message
om...
Would appreciate a recipe for making rolls, shaping them and freezing
them
for baking later? I found one that only freezes for 1 week. I'd like
one
for at least 2 months
I'd like one like "Rodes brand" has in the stores that are already to be
unthawed and baked. Thanks Ginny


Commercial products like that use a LOT of extra yeast to compensate for
the amount of yeast that will die in the freezer.

I'm not at all sure how to handle that with sourdough.



It is very difficult ( if not impossible) to freeze the true
sourdough and come out( as good) in the same way as normal yeast
dough. The latter is viable for freezing because the typical frozen
dough is laden with additives ranging from , enzymes , emulsifiers,
oxidizing salts and mineral yeast foods. Those things you cannot add
to a real sourdough.
Another thing is the bakers yeast has more tolerance to freezing than
the wild yeast strain that is very sensitive to cold temperature.
In fact many of those freeze dried sourdough cultures have only the
lactobacilli remaining mostly while most yeast are all dead. If what
ever remains are already weakened by that cold shock and is incapable
of its leavening function.
IF you find a shop that is selling frozen unbaked sourdough roll,keep
it in mind that it is not real sourdough but a normal yeast dough
with added sourdough flavoring in it.
Roy

On Mon, 18 Oct 2004 18:41:30 -0600, Mike Avery wrote:



Commercial products like that use a LOT of extra yeast to compensate for
the amount of yeast that will die in the freezer.

I'm not at all sure how to handle that with sourdough.

Mike

Is it not possible to freeze sourdough?

Thanks / JB

On Mon, 18 Oct 2004 18:41:30 -0600, Mike Avery wrote:



Commercial products like that use a LOT of extra yeast to compensate for
the amount of yeast that will die in the freezer.

I'm not at all sure how to handle that with sourdough.

Mike

Is it not possible to freeze sourdough?

Thanks / JB

On Tue, 19 Oct 2004 21:28:20 +0200, J Boehm
wrote:

On Mon, 18 Oct 2004 18:41:30 -0600, Mike Avery wrote:



Commercial products like that use a LOT of extra yeast to compensate for
the amount of yeast that will die in the freezer.

I'm not at all sure how to handle that with sourdough.

Mike

Is it not possible to freeze sourdough?

Thanks / JB

Howdy,

Of course it is... If the bread is baked (or has already been
suggested to you, partially baked.)

Others have explained that freezing the "unbaked" sourdough is likely
to kill off so much of its yeast that the dough will not rise
properly.

All that said, you might just give it a try. Nothing is likely to
explode.

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."

On Tue, 19 Oct 2004 21:28:20 +0200, J Boehm
wrote:

On Mon, 18 Oct 2004 18:41:30 -0600, Mike Avery wrote:



Commercial products like that use a LOT of extra yeast to compensate for
the amount of yeast that will die in the freezer.

I'm not at all sure how to handle that with sourdough.

Mike

Is it not possible to freeze sourdough?

Thanks / JB

Howdy,

Of course it is... If the bread is baked (or has already been
suggested to you, partially baked.)

Others have explained that freezing the "unbaked" sourdough is likely
to kill off so much of its yeast that the dough will not rise
properly.

All that said, you might just give it a try. Nothing is likely to
explode.

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."