I agree with everyone! This was a fantastic post and soooo timely! I would like to make some potato dill rolls - my test recipe makes up 10 rolls, but, I would need to at least double or triple that - With a yeasted roll, that uses a starter, liquid levain, and pre-ferment, can I freeze them after the second rise?(at that point they have been shaped into small boules). I would like to make them and bake them right away, but, with the dough being 3 oz for each roll, I can only hold 6 on a sheet, and only 2 sheets in my oven! Help!!! PS - LOVE your flours!!! Thanks, Lisa - we love our flours too! Yes, you can freeze your little boules after the second rise - just be careful handling them till they're totally frozen. Thaw overnight in the fridge - or another reader has suggested thawing overnight at room temperature. That may be more risky, as the size of the rolls and warmth of your house may not be a good combination, but give it a try - it might be just perfect. PJH

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