On Sat, 01 Nov 2003 12:37:17 GMT, "Ray Jenkins"
wrote:

I've pretty much gotten down my routine for making sourdough. Every three
days, I make the loaf around 10 at night, and put it in the oven early the
next morning.

But what I would prefer is to have a fresh loaf every morning -- without
having to make it every night. It's easy enough to make three small loaves
instead of one large one, but I don't want to have to make it every night.

How can I just store the shaped loaves for baking at a later time?

I would guess the only options are freezing or in the refrigerator.

Some people claim that lactobacillus is killed by freezing. But you
don't care since at the time you freeze the dough, all the sourness
has been developed.

Many years ago (1970s) I would bake ordinary white bread that was
made from frozen dough bought at the grocery. After thawing, it rose
in the baking pan, so evidentlally the yeast survived freezing.

All you can really do is try freezing a loaf. Then thaw it when needed
and let it go thru a final rise. If it works let us know, because this
is a good idea - make a lot of dough ahead of time and bake it when
you need it.