“Oh, This is going to be a great day. My ingredients are laid out, I’m mixing up the good stuff and kneading some love into this dough-baby.”
Then the phone dings and …*record scratch*… a statement like this comes out of your mouth.
“I thought that the meeting was tomorrow”
“What, they need it now?”
“I wonder if everything’s ok. I’m going to leave now just to be sure ”
Right in the middle of your baking process, you’re needed elsewhere. So you take a quick pause and hope to resume later. It’s bound to happen when the unexpected interruption or sudden realization that you don’t have as much time as you thought to make the bake happen.
But here’s the fun part. You’re able to use your fridge and freezer to help you to stay on track. By placing your dough in the fridge, you lower the temperature of the dough and it slows down the activity of the yeast. And if you put it in the freezer it slows it way down, almost to a complete halt. The great thing about it is whether you need to save some extra dough or simply bake the next day, you can be prepared with a few quick and simple steps to make your bake a success.