Why do you store bread stocks in a freezer?

You're right, storing bread stocks in a freezer isn't common practice. Here's why:

* Bread is perishable: Bread goes stale quickly at room temperature, and even freezing can affect its texture. Freezing bread stocks is unlikely to preserve them for long periods.

* Freezing can change the texture: While freezing might prevent spoilage, it can make the bread tough and chewy when thawed. The water in the bread turns into ice crystals, which damage the structure.

* Bread stocks are meant for immediate use: Bread stocks, like sourdough starters, are typically used within a few days or weeks of creation. Their purpose is to create new bread dough, not to be stored long-term.

Instead of freezing bread stocks, you should focus on proper storage for the type of stock you have:

* Sourdough starter: Store in the refrigerator for up to a week, or feed it regularly to maintain its activity.

* Yeast water: This can be stored in the refrigerator for a few weeks, but it's best to use it fresh.

If you need to preserve bread stocks for a longer period, you might consider dehydrating them. This removes most of the water content, making them shelf-stable.