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I have looked everywhere to find and find information on freeze dried bread and pizza dough. There are no solid answers anywhere. I have decided that i will …
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34 replies
  1. Avatar
    kmaynor16 says:

    Great experiment! That's what I really like best about your Harvest Right series – you experient quite a bit. Unfortunately, where I am, there is no flour or yeast or sugar anymore in the stores. Those items have become precious metals.

  2. Avatar
    Lynda Buchholz says:

    I don't think I would try to FD the dough. I would just mix the dry ingredients and package with a sealed pkg of the oil and add the oil and water right at the time you want to cook it.

  3. Avatar
    Daver G says:

    Been making pizza at least once a week for years,don't bother with all the rising and waiting for hours.
    3/4 cup lukewarm water, 2 to 2 1/2 tsp bread maker or quick rising yeast, 1/2 tsp sugar. Stir and let it get a bit foamy, then add 3/4 cup flour and add little bits of flour till it's good. Sprinkle a little flour on the pizza pan for non stick, roll out dough.
    Then start grating cheese,slicing meat, chopping peppers etc and the dough will rise a little. 450 oven for 13- 15 minutes.I use BBQ sauce for the base, not too thick.

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    Harold Wong says:

    Interesting, thanks for experimenting. I think once you powder the freeze dried dough, you're sust back to flour and have broken all the gluten strands. I wonder if the better approach is to make mini bread sticks, roll it out then freeze dry it. When you're ready to eat, steam soften it so that it soften at the center and then bake. Or perhaps even finish baking before freeze drying than then steam soften and toast to being the crunch back.

  5. Avatar
    Old Frugal One Hyper-Drive Movement says:

    Very interesting experiment Brian. I only have an opinion to offer as to why it didn't work. Seems to me you mixed it and let rise before you dried it. The yeast may have been done by the time you dried it. Still – the question remains: Did the yeast survive the drying process? It's also my opinion that it just might kill the yeast.
    I'm pretty sure you can freeze dry sourdough starter although I've never tried that experiment. I bought some dried sourdough starter from a chief in the UK .
    I've been keeping my starter alive for 8 months now. I make a loaf about every two weeks. I also know that John makes sourdough pizza dough, sandwich breads, baguettes, pancakes among other things.
    What my plan has been for long term supply of breads and things was to learn how to make a starter, keep it alive, and make my breads fresh from my stored ingredients. It was a bit frustrating at first but I finally got the hang of it. I watched many YT shows on making sourdough breads. It was challenging and fun. In a SHTF condition the most challenging ingredient is the oils needed – I do have some canned butter stored away that I may have to use. I haven't tried making a loaf without oil yet, but it might be OK.
    It would be nice to have a freeze dried – powdered bread dough that could just be mixed up and rise into a nice loaf of bread. I just don't think it will work out that way. I wish you luck with your experiments.

  6. Avatar
    Christi Daugherty says:

    If the yeast survives FD, I’d try this, stopping after the first rise like you do when you freeze or refrigerate dough. Yay the time you do the 2nd rise, FD, rehydrate, and then remix, you are overworking they dough so it’s not going to rise the 3rd time in a traditional setting, much less altering it like you did.

  7. Avatar
    Cee Park says:

    I have one of the early models of Harvest Right freeze dryer. I didn't know you could get new software for it. What advantages are there for the new software? Thanks for the great videos, I will go to Facebook and check out your group.

  8. Avatar
    Gern Blanston says:

    When you make your bread don't let it rise the first time, go strait to the freezer. If you buy frozen dough from the store they do not let it rise. It's a waste of time and profits.

  9. Avatar
    Timothy Cullen says:

    So to me if you are looking at long term storage, it seems you would have to play with your ingredients a bit. Because oil or butter wont really store well, I was thinking maybe you could freeze dry all of your dry ingredients, then for fat for later freeze dry a slab of bacon. Then when you are ready rehydrate the bacon, cook it, save the bacon grease a d use it to bake bread with. I know that could possibly work for a savory type bread, right?

  10. Avatar
    Christine Black says:

    If the issue here is to be prepared with the dough for the sake you may not have yeast in a shtf scenario, there is a solution. Don’t bother with the freeze drying at all and capture yeast from the air. There are many tutorials on the web. I successfully made bread this way. It is easy to do and you can keep feeding your yeast and storing it “live”. Then just store all the other ingredients. As with the covid-19 now upon us, we have the time to make bread.

  11. Avatar
    Marilyn Weber says:

    I know you can freeze dry sour dough starter – – – I would consider fding it before you let it rise – all those risings may have contributed it to not rising after fding. . .

  12. Avatar
    Cory Risseeuw says:

    Cool video but your conclusion at the end is logical. May as well just make a dough mix store it and then add the water and yeast when your ready to cook it. Does freeze drying the dry ingredients extend the storage life on them? Does FD of the flow extend the life?

  13. Avatar
    freeze dry says:

    I believe the "Warm Trays" option is when the Freeze dryer has completed its cycle and has been sitting there for some time and the trays are cold. If you have that case, and the trays are cold, and you remove them to a warmer room, they will start to condensate, and putting moisture back into your food. Condensation occurs when the water vapor in the air is cooled, changing from a gas to a liquid. This can be are real problem in the summer months.

  14. Avatar
    Gene Ard says:

    um… I don't think Yeast can survive vacuum. Now, using baking powder and buttermilk powder would give you a rise. For a quick bread using that, you either put the dry ingredients in vacuum bag or in a glass jar and add oil and water. And, honestly I don't know what the end game here was for. Flour can last years in its paper bag, same for sugar, salt… milk powders can last 2 years or so, baking powder about the same. Mixing up a dough to freeze dry to grind back into a powder…. well…. I'm not seeing a time savings or a shelf life gain here.

  15. Avatar
    Sy Bernot says:

    In freeze drying and pulverizing you have effectively destroyed all the gluten you built up in the kneading step, furthermore it appears you killed the yeast. Seems more efficient to just freeze dry all your dry ingredients (maybe not the yeast) then mix when you want to use it.

  16. Avatar
    Prune Face says:

    I've been making sourdough bread for a long time. I think not allowing a first rise, just roll the dough flat then FD will work out well. Blend the FD dough into powder then rehydrate with the same amount of liquid as the original recipe required. Form it back into a dough using a mixer or bread machine then give it all the time it needs in a baking pan/dish for a single rise. Bake as usual. I don't have a freeze dryer, but that's what I do with my air dried dough.

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    shelly morrison says:

    Thin dough makes a great deep dish pizza. Put thin dough in a springform pan. Then topping, cheese, another layer of thin dough, pizza sauce. Then sprinkle with olive oil to prevent burning. Oh an cornmeal to line pan to prevent sticking. And bake 425 for 35 minutes or until done.

  18. Avatar
    HighlanderMikeGolf says:

    Hey brother, I don't have access to Facebook.  Can you please email me a copy of your Harvest Right Freeze Drying times?   Love the videos.  You inspired my family to purchase a Harvest Right….been running it non-stop since it arrived a couple weeks ago. Thanks


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