Anyone ever frozen bread dough, especially sourdough?
I was thinking about pre-forming rolls (i.e. first rise, punch down, form rolls) and freezing them in the roll state, so all I'd have to do is set them out to thaw/rise one last time and bake them.
I've tried the Rhodes rolls you can buy in the freezer section and they work on a similar principle, but that's using commercial yeast and probably other ingredients that home bakers don't use.
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