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cwcdesign.I received a link to this article from Taste in an email. It is not the usual article on freezing baked goods but one that argues that some baked goods improve when frozen:
I love cold desserts and cakes , enjoyed the article BakerAunt.
When I make banana mini-muffins, I wind up freezing most of them and they're great right out of the freezer. Bigger muffins might need a bit of defrosting to avoid being hard to bite into.
The chocolate zucchini bread I was making last summer was pretty good straight out of the freezer, too. (I didn't plant any zucchini this year, in part because we got tired of finding things to make with them last year, and most of those recipes wouldn't be very keto-friendly.)
Great article BA. I just sent it to Will who just took a loaf of the semolina rye bread out of the oven. He used sprouted wheat flour instead of rye and subbed in some unfed sourdough starter. It looks beautiful and he will cut it in the morning
