The Secret of Freeze/Thaw Doughs

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WTF Freeze/Thaw Doughs: Banish Freezer Burn

The ability to make delicious pastas and breads ahead of time and freeze them is a huge time saver in our busy schedules. Who wants freezer burn to ruin all that hard work? Scott and Janie tackle the key ingredients in helping frozen pastas and bread dough stay as fresh and tasty as the day you made them, for up to a month in the freezer! Try out our mouth-watering lobster-stuffed culurgiones and dinner rolls, or learn how to preserve your favorite pastas and breads in the freezer without losing quality… on this week’s WTF.

Product Links:
Carboxymethyl Cellulose (CMC)
HM Pectin
LM Pectin

Recipe Link:
Freezer Fresh Lobster Stuffed Culurgiones
Make Ahead Dinner Rolls
Scarpinocc e Ragù D’anatra

References and Other Links you Might Like!
WTF – Pectin Part 1
WTF – Pectin Part 2
WTF – Methocel
WTF – Diastatic Malt Power
WTF – Polydextrose
WTF – Instaferm Yeast

About ‘We Transform Food’
We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.


    May 26, 2021 3:39 pm

    I’m excited to try using the CMC in my dough for bread. I hope I have success with my recipe.

  • Will the Carboxymethyl Cellulose (CMC) work as well with a fruit bread? I make lilikoi (passionfruit) bread. The recipe calls for two loaves. It would be great if I could bake half the dough and freeze the other half for later.

  • I will definitely try this in sourdough. I always end up making more sourdough before finishing my last loaf due to the perpetual nature of maintaining my starter, so I freeze overages fairly often.

    May 26, 2021 8:52 pm

    As I am retired can’t always use full recipes of pastas and bread i am looking for a way to freeze my dinner rolls and pizza dough. I am hoping to try these products

  • Alan Jackson
    May 26, 2021 9:22 pm

    I always freeze pizza dough, so this would be perfect.

  • Susan Swindal
    May 29, 2021 3:47 pm

    I make pie crust, would Cmc or Pectin work for this?

    • Cole Whitney
      June 1, 2021 11:27 am

      We recommend using CMC for pie crust, as pectin might make the crust too chewy.

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