There was a little debate a while back about the harmful effects of freezing leftover uncooked dough. I've have always done it and even found the quality of the thawed and baked dough to be improved. However, I had never tried it using just natural starters. In the past I've used a combination of natural and commercial starters, but since I've become introduced to sourdo.com, I have been trying to eliminate commercial yeast entirely.
Last week I made up a big batch of baguette dough using the starter from sourdo.com that comes a bakery outside of Paris. After a room temp fermentation, I left the dough to retard in the refrigerator for three days (it rose another 50% in the refrigerator!). I then formed and baked a few baguettes and the rest of the dough was formed into baguettes and frozen or a few days, thawed and baked.
None of the loaves had as much oven bounce as those I used to make with some commercial yeast. But for whatever reason, the frozen dough had better texture and flavor. In fact, the frozen dough may have produced the best bread ever (perhaps in part thanks to the Santos mixer). Anyway, here is a photo of the baguette made with the frozen dough. Neither the unfrozen nor frozen samples were as round as I like. I need to work a little on the hydration and kneading to get a rounder loaf, but the shape had noting to do with freezing.
Next test: pizza dough.