The LA Times is running a monthly Master Class series with this month featuring Nancy Silverton, a video, and her formula for basic focaccia dough along with savory recipes. Great opportunity to watch a "Master Chef" in action:
I froze 1/2 a recipe of dough before final shaping with the idea of shaping and baking within a week. I thawed for 24 hours in the refrigerator and noticed some rise as it thawed. Let it come to room temp and then carefully shaped so as not to degas. That was it - no further rise after 3 hours. I hate to throw out the dough. Can I use it as a starter or something?
