I have a question about the recipe "Slab Galette with Swiss Chard and Gruyère" from Alexandra Stafford. How far in advance can this crust be made? Thank you, everyone. ;o)
AntoniaJames is a trusted source on Bread/Baking.
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I would say three to five days in advance (maybe longer) if stored in the fridge. And you can freeze it for months.
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