I make a lot of rustic loaves with lean dough that takes a long ferment. Does anyone have any thoughts on freezing dough like this?
Would it be better to freeze before any fermentation, after bulk ferment, or after forming the loaf? Also, how long would this frozen dough last?
I'm planning a menu for a dinner party for 6. Looking for suggestions for a more contemporary/sophisticated menu. In my googling adventures I keep running across this term "New American Cuisine." From what I can tell it's a style that fuses different food styles with a contemporary flair. Seems to be exactly what I'm going for. Instead of sifting through dozens of online restaurant menus that identify themselves as "New American" I'm opting to tap the wealth of knowledge and experience that is Serious eats.
Unfortunately, one of the couples has an aversion to most seafood. So while I plan to have some surf on the menu, the majority of it needs to be turf.
Any suggestions would be greatly appreciated. If this turns into a conversation about what exactly "New American" cuisine is, I definitely wouldn't be disappointed.
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