Freezer Starter Dough

Ingredients:
1/4 teaspoon active dry yeast or 3/4 teaspoon Surebake yeast
1/4 cup warm water
2 cups high grade white flour
1 teaspoon salt
About 3/4 cup water

Directions:
Mix the yeast and 1/4 cup water together to dissolve the yeast. Sift the flour and salt into a bowl and make a well in the centre.

Using one hand, add the yeasty liquid and sufficient water to make a soft untidy looking dough.

Turn out on to a lightly floured board and knead for about 10 minutes until the dough is smooth and pliable.

Transfer to a well-greased bowl and cover with plastic wrap. Set aside for 4-5 hours until the dough has doubled in bulk. Once risen the dough is ready to use, or it can be frozen for later use.

To Freeze:
Deflate the risen dough. Wrap securely in greased foil, leaving a little room to expand. When the dough has expanded and the foil is tight, wrap securely in plastic wrap and freeze. To re-use, transfer to the fridge overnight, then place at room temperature for 1 hour before using.