🔔

less than a minute ago

540434_3765129049943_1219987725_n

Marian Bull favorited

Gjkzf-2lgbfx7qeia0tfjdhf9zhi7k6m3g1zcflqp16i_yjflqpzzcnyqgvsazhwy59fk9c_tuykwi9whqojra=s265-c

Porcelain Enamelware Cups

Kbxii8nr_pdq9rtycocxmvj4vaggtbj_a2cidi63ddwnvcl9p2irw5ye3moumv3kvuoclmtptcu6sujzow1v=s265-c

Porcelain Enamelware Cups

Us0v_xjpqqsc3--0qtkgjhkkx4jv11wq1cb8-o2ofj0labodtpjdbmbulls6thvatwr43qdcm9sxqovgpi73=s265-c

Sankaku Japanese Bandana

Cutgalette2

Slab Galette with Swiss Chard and Gruyère

Loading…
🔎

My Basket ()

All questions

Freezing biscuit dough

I've been making a lot of biscuit dough and freezing it and have noticed that when I bake the dough that has been frozen the biscuits don't rise as high as they do when baked fresh. Would adding more baking powder to the recipe help, or would it not matter?

asked by daleydish over 3 years ago
1 answer 1506 views
Dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 3 years ago

Freezing breaks down water molecules. You have them in your milk/buttermilk, eggs, and even butter. I'd suggest that you bump the protein in terms of flour and also eggs. Maybe up the flour by 25% and the eggs the same. I'd leave the leavening alone. It's all a science experiment.