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 Post subject: Freezing Cracker Dough
PostPosted: Sun Jul 16, 2017 1:03 pm 
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I have been making King Arthur's Sourdough Crackers every few weeks when I don't feel like making bread. We particularly like them with zatar and olive oil. I usually make a 1/2 batch (with 1/2C of discarded starter), which is one sheet pan of crackers.

Does anyone have experience in freezing this kind of dough? I wondering if I make a couple of batches of dough I can thaw it overnight in the fridge and the bake as usual when I have guests coming?

Thanks,

--Lisa


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 Post subject: Re: Freezing Cracker Dough
PostPosted: Sun Jul 16, 2017 11:38 pm 
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Lisa:

I haven't done cracker dough specifically, but I've frozen pizza, bread, and cookie dough with no ill effects. I expect that cracker dough would freeze just fine.

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 Post subject: Re: Freezing Cracker Dough
PostPosted: Mon Jul 17, 2017 7:05 am 
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 Post subject: Re: Freezing Cracker Dough
PostPosted: Mon Jul 17, 2017 12:55 pm 
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I would try freezing it in logs, as with cookie dough, for slice and bake. It may be harder, but you'll probably just have to thaw briefly, slice some, then refreeze.

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 Post subject: Re: Freezing Cracker Dough
PostPosted: Mon Jul 17, 2017 6:45 pm 
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pepperhead212 wrote:
I would try freezing it in logs, as with cookie dough, for slice and bake. It may be harder, but you'll probably just have to thaw briefly, slice some, then refreeze.


I don't think I can slice it thin enough... I use my pasta roller!

--Lisa


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