Hi Jodi,

King Arthur flour recommends that you double the yeast in recipes if you'll be freezing the dough. I would experiment with freezing some dough each time you make one of your favorite recipes and see how the results vary with each.

Here's more info for you:

Unbaked yeast dough can be frozen. The best stage to freeze yeast dough is before the final rising period. Mix and knead dough and let it rise the first time. Punch down dough and shape into the desired shape and freeze. It may be made into nonspecific shapes and shaped after it has thawed, also.

To thaw: if already shaped into final shape, thaw frozen dough in the cooking pan. Thaw at room temperature about 3 hours or in the refrigerator overnight. If not shaped into the final form, place into refrigerator to thaw 8 hours or overnight. Let the dough then stand at room temperature about 15 minutes to warm slightly before shaping.

PREPARED BY: Angela M. Fraser, Ph.D., Associate Professor/Food Safety Specialist, and Carolyn J. Lackey, Ph.D., R.D., L.D.N., Professor/Food and Nutrition Specialist, North Carolina State University (August 2004)

Happy Baking!

Betsy