January 29, 2009 - 12:53pm
Question?
I've been reading a few posts, and since I'm not totally comfortable with the jargon-which will probably be cleared up once I receive my new bread books-I have a question about refrigerated dough. Am I to understand that it's possible to whip a big batch of dough, portion it, put it in the refrigerator, and bake one loaf at a time during the week to keep fresh bread a daily occurance?