Thank you for your very helpful instructions! Can this be done for a bread dough, and specifically a natural yeast starter or sourdough starter type of dough? I typically bake with a homemade starter and have had tremendous success converting almost any yeasted recipe into a natural or sourdough starter recipe, but I have never tried freezing my raw dough...just a fear of a major fail/baker's nightmare and having to toss it all in the trash :-(. Many sourdough bakers retard their dough (sometimes for up to 1 week) but I do not seem to get the same lift success when I do this so I avoid chilling altogether. Unfortunately this leaves me in a time crunch when I am trying to bake multiple fresh recipes for get-togethers. Any insight would be a help, particularly about the freezing. Do you think adding a pinch of "packaged" yeast could help this "lack of lift" problem?

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