Tried this at Christmas with the sourdough starter my Dad received in 1975. The folks that gave it to him had received it 50 years earlier. Since he passed, I am now the keeper of the starter! I added yeast and followed the instructions to form the rolls before the first rise and freeze straight away. The rolls could not have been more perfect! In fact, there was absolutely no difference than the ordinary result I obtain after rising, shaping, and rising again. I have modified his bread recipe so maybe it is not “authentic” sourdough, but it is wonderful none the less. To 2 C. starter I add 1 3/4 cup water, 1/4 cup powdered milk (I always put the bags of milk granules through my Vitamix before storing), 1/2 cup instant Hungry Jack potato flakes (the best on the market imho), 2 tbs. sugar, 6 tbs. oil, 3 tsp. salt and about 6 C. of flour to start, adding more or less depending on the hydration of the starter, which varies. The resulting texture is light, soft, and melt in you mouth wonderful! Makes great Kolaches as well with precooked homemade smoked sausage links. Thanks so much for this fabulous technique.

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