Posted by maladictus on August 09, 1998 at 18:29:25:
In Reply to: freezing croissant dough posted by ashlee on February 16, 1998 at 17:57:47:
freezing can affect yeast. in fact, depending on how cold you get it
it can kill the yeast. are you using dry active or compressed yeast?
if compressed, that could be the problem. try dry active and never use
instant. also, if the temp gets to high while proofing, above about
80 or 85, the butter in your croissants will melt, and that can adversely
affect the end product.
also, don't leave the dough in the freezer for more than about a week