Baking in batches but...?

Question

As I have a small oven, I have to bake my stuff by batches. Would like to know if I need to place the remaining batter that is waiting to be baked at any special place? Fridge? Im always afraid that by not baking all immediately the batter will "change" in some ways.

thanks for the answers!

Now that I know what to do for cookies dough and bread.. how about cake, cheesecake, and muffin batter? Anyone can help advise me?

Answer 1

Anything with yeast in it will defintily change the longer it's on the counter as yeast grows.

I reccomend (from doing lots and lots of baking myself) making lots of very small batches.
1.Mix a batch of bread, muffins, ect. then set aside to let raise.
2.When the first batch is half through raising, mix another batch then set the second batch to raise.
3.While your first batch is baking, mix another.

It's easiest and less time consuming to have three batches of what ever you are baking going in different stages of production until you are done. Baking is expensive and I hate to risk loosing a batch by trying to slow the natural process by refridgerating it.

Good luck!

Answer 2

When you are baking depending on what you are baking, you will need to re frig it, my rule of thumb is if it has yeast in it put in re frig if your dough has already reached its raising point it will raise again and your bread will end up tough.
As long as your cookie dough isn't sitting out in a room hotter than about 72 degrees they are ok to batch bake.

Answer 3

I did a big batch of potato bread last night. Baked 2 loaves, put 4 in freezer, and put 6 in refrig. cooked 2 of the frozen ones today after thawing on counter and it baked up fine.Depends on what the ingredients are and what you are making.

Answer 4

Totally depends on what your making!!!
If it is cookies dough it is certainly all right to keep it in the fridge for a short time.