I have a question on the use of old dough. I read somewhere that we can freeze old dough, which I did to mine, probably about 14 days old. Now I'm taking out to use to try out on my Polaine de Champagne again.
I took out from my freezer and refridgerator to defrost, not counter top. It looks like the yeast is still active. Am I doing this right? should I have just defrost it within a short period and use it? The colour and smell still stays good.
I saw a discussion on refreshing the old dough. Can I just use it as it is, throw and mix into my dough or I should at least refresh it first?