Yes, I regularly freeze doughballs made from sourdough. It has always been better to freeze about halfway thru the fermentation process. So, that will depend on how much sd you used to begin with, how long you expect the dough to need room temp rise or a combo of room temp and refridge fermentation. I normally take frozen dough out of tge freezer and into fridge the day before baking, then some hours out of the fridge before baking. It is more about knowing your dough and how it should look, feel when fully developed, using a specific amount of culture and fermentation times. With SD I had less success freezing straight away after mixing scaling and balling. Using commercial yeasts it was no problem, but with SD my yeasts seemed really sluggish after freezing, so I try to get them halfway to the goal before freezing.
