Evets
Well-Known Member
Zip locks will work fine. I have a bunch of tupperware, so that's what I use. I've never frozen dough myself, but I have a friend that has done it with reasonable success. I think it's all about time. The longer you freeze the yeast, the less viable they become. I wouldn't freeze more dough than you would use in maybe a month. Experiment!, and let me know how your new dough comes out.