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]]> By: Maurizio Leo https://www.theperfectloaf.com/apricot-and-thyme-sourdough-bread/#comment-36400 Sat, 06 Jul 2024 09:39:41 +0000 https://www.theperfectloaf.com/?p=14824#comment-36400 In reply to Patricia T.

I would freeze right after balling them. To thaw, leave them in the fridge overnight (from the freezer), then take out the next day and let ferment for 2-4 hours until soft to the touch.

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