Yeast dough experts advise to store them in the freezer. Packaging it can be either in plastic bags or in a container, covered with cling film. If the dough is to just put it in the fridge, the living yeast will continue, and the next day the dough will go bad, and to put it simply, sour. So if you plan to store the dough for a week or even a month, put it in the freezer immediately after the first kneading, until it has risen. Then all of its nutritional and physical properties will be saved. Best of all, if you divide the dough into individual pieces or pellets. So you don't have to thaw the entire mass as a whole, because repeated freezing yeast dough is not subject – the yeast will die and it just will not rise. To defrost the dough several hours at room temperature or leave overnight on the middle shelf of the refrigerator.
Unleavened dough is divided into fresh shortcrust and puff. Keep this dough is better when the temperature is below 10 degrees, and fresh - not more than three weeks, otherwise it will become stiff, and the color of pastries grey and unappetizing. Put it in portioned packages, greased with vegetable oil. Fresh defrost the dough at room temperature for 2-3 hours, again a little crumple and roll. Puff pastry dough is frozen not only in cooking foil, but foil or parchment paper. By the way, it can be cut immediately once removed from the refrigerator.
Biscuit dough is of two types – a liquid used most often for making cakes and cakes and tough – cookie. Liquid can be stored only a few hours, but the thick – up to 6 months. Knead the dough, slice it into portions and put it in a container. The container lid should be closed tightly.
Salt dough isrequired for making toys and crafts, it is better to keep for long, otherwise it just hardens and starts to crumble. By the way, the color of toys will also be dull, so salty frozen dough is only used for those crafts, which are then painted with paints.