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Article: FOOD FOR THOUGHT
- Article from:
- Post-Tribune (IN)
- Article date:
- May 20, 1987
CopyrightCopyright, 1987, Post-Tribune. All rights reserved. REPRODUCTION PROHIBITED. (Hide copyright information)
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THIS ELECTRONIC VERSION MAY DIFFER SLIGHTLY FROM THE PRINTED VERSION.
Glenna Hanks is a home economist with the Lake County Cooperative Extension Service affiliated with Purdue University. Send your food questions to her in care of the Post-Tribune 1065 Broadway, Gary Ind. 46402.
Q: Perhaps you could address a problem I have encountered in working with yeast doughs. If I freeze them immediately after combining all ingredients, I have no luck at a later time with their rising. The yeast is apparently dead.
A: Unbaked yeast bread dough is most acceptable when frozen and stored for only a week or 10 days. It is made up in the usual way, kneaded and allowed to rise once until doubled in ...
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