The Speed Thaw Method rises the fastest out of all three thawing methods, however it also falls the fastest. It provides little wiggle room for baking success. It is also common for some discoloration to occur when using the speed method.
We recommend only using this method when you are in a major time crunch. The other two methods are much more likely to provide you with a successful, delicious baked product.
For the best baking success, use the Rhodes Refrigerator Thaw Method to let your dough thaw and start to rise. You can use this method for all Thaw Rise & Bake products.