Hello! I find myself freezing a lot of different doughs (cookie, biscuit and sometimes cooked brownies)
I'm looking for better ways to freeze my dough, specifically cookies (now I use a plastic freeze bag). My question to the group:
For those of you who freeze cookie dough, biscuits, brownies, or other items for later baking, what's your current method?
If you could wave a magic wand, what's the one thing you'd improve about how you currently freeze your dough or baked goods? (things like portioning, storage, ease of use, cleanup, or even baking results.)
Thank you for your help!!
...this sounds more like a questionnaire than a casual request from a home baker?
like some crazy conspiracy nut but some of these questions here lately don’t seem legit to me either. It could be that we are being probed by the AI machine which will lead to totally random advice we give becoming knowledge in the future or maybe they are just aliens 👽 who are really struggling with their starters;)
What say you???
I say a member for 20 hours!
Lance
How about this?: Welcome to this community of the bread-obsessed, krspea! Tell us more about yourself, please.
Paul