Freezing dough to bake later
I am fairly new to this site. I love to bake, but have a lot of trouble with rising temperatures. I have thrown away many a loaf of unbaked bread. My mother was a bread baker and I never paid enough attention. If anyone can help with this, I'd appreciate feedback. Another question. Can I mix and rise the dough and freeze it for later baking? And if so, do I rise it once and then freeze it or freeze it after the second rising? And then when I take it from the freezer, do I thaw and rise it again or just bake it? Thanks.