I've frozen sourdough (only) rolls with good luck, after bulk ferment, forming them, then freezing. Freezing doesn't kill off all the wild yeasts, and it might just take a little more time to get going after thawing. I threw them in cupcake pans, and a big plastic bag, froze, then brought them out in the morning on my way to Dad's, baking them about 5 or 6 hours later.

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