Chef's Secrets from LDS Living article on the Lion House

Chef’s Secrets
Bread
    •    During the rising stage, never let the bowl become more than comfortably warm to the hand.
    •    When making wheat bread, add 1/8 to ¼ teaspoon of ginger; you’ll get more volume from the yeast.
    •    When freezing unbaked bread, add 1/3 to ½ more yeast.
    •    For a crustier crust, spritz water in the over after putting your loaves in.

Piecrust
    •    The biggest problem is overmixing (when you start trying to roll it, it won’t roll). When crust is overmixed, you just have to start over.
    •    Another problem is not adding enough liquid, which will make dough dry, crack when rolled, and fall apart when transferred to a pan. To fix, ball it up, add more liquid, and gently work it in (to avoid overmixing).
    •    If dough is too soft: refrigerate dough disc (about 1 ½” high and formed into a flat circle) for 10-15 minutes until a little firmer. Don’t feel the need to refrigerate for much longer.
    •    When making pies, bake 6-10 and freeze them. If company drops by, reheat in 350 degree oven for 30 minutes. Voila! Instant dessert!