— Lyn Bartholomew

So I am not a baker Lynn. Thank you very much for your question. I am not a baker. I don't have expertise in this in the way that I do with with other. Forms of cooking so I'll give you just some sort of light topics off the top of my head. And then also give your question over to some of the Bakers in on the Rouxbe team here. But I would freeze anything you freeze freeze in the quantities that you are then going to need to use them, right? so if you're freezing tomato sauce, for example Don't freeze a gallon of it. If what in fact you need is a pint every time you go to use it for making dinner for your family, right? You don't want to thaw out the whole gallon just to get what you need same thing with sourdough starter, whether they're just little balls of the starter that you that you do in just the quantities that you need. I would also say that the free because the freezing of things matter so much in terms of How the water and the molecules and proteins and all the little little things interact, you know as water freezes it crystallizes and the slower that water freezes the bigger the crystals become. Just the more voluminous they become really and so those crystals can damage cellular structures more the slower. Something is Frozen the quicker. It's frozen they kind of Well, they don't expand nearly as much. And so you have less crystallization you have less damage internally to these molecules now just as it's true to free something you want to freeze something as quickly as possible. So if you were freezing a batch of sourdough starters in little individual bags put them on a sheet tray lay them out so that they have air flow over them. Right so you can freeze them very quickly. If you just put them all in a bunch and throw it into the back of the freezer. Yeah a little freeze pretty slowly right? So freeze this quickly as you can and then thaw is the opposite you want to thaw basically as slowly as you can so pull it out of the freezer and put it right into the refrigerator and with a little ball of sour to start our you're not talking about much time here, right? But that thawing process is as important as is the freezing process and this is particularly true with things like frozen seafood frozen meats. Frozen anything really when you get to like frozen sauces like tomato sauce. I'm not sure it matters so much. Yeah, you can just run that under warm water and get it done. Right because you're gonna boil it anyway. So that's that's really the only advice that I feel sort of qualified to give on this but we will again pass along your question to folks far more expert than I thanks for joining us live.