Cold, even freezing, does not.

Apparently, freezing will also kill or somehow inhibit yeast activity. A few days ago, I read about freezing pre-baked viennoiserie. If the shaped products are frozen before being baked, one should double the original amount of yeast in the dough. I'm not sure if the yeast is actually killed off or simply immobilized by freezing, but one should apparently be careful when freezing pre-baked goods.

Dan Lepard has recently experimented with freezing "sourdough nuggets", so more information/experience of freezing sourdough might be forthcoming soon.

I've no idea why anyone would bother freezing a poolish, however...

My favorite recipe that I bake pretty much every week makes two loaves.  Since there are only two of us, I only bake one loaf and save the other for later.  What I do is to work with both loaves up until putting them in the pan for the final rise before baking.  At that point, the "later loaf" goes into the freezer.

After we finish the first loaf--about midweek, I take the second out of the freezer, put it in the loaf pan, cover it and let it thaw then rise.  This usually takes the better part of a day.  Once it's thawed and risen, I bake it as I normally would. 

I've not noticed any great differences between the two loaves.  The "later loaf" is a bit denser as it doesn't rise quite the same as the first loaf, but that seems to be about all.  The taste and texture from this way is better than I've had with baking then freezing the "later loaf".  (Just don't care for frozen bread.)

One thing that may help with this is that the recipe is a variation of the honey oat bread I found here.  It has 1/2 cup of honey so it's a bit of a sweet bread.  Perhaps the amount of sweet helps the yeast recover from the freeze?

but once thawed out, I would work some more yeast into the dough to help warm it up and give it a boost to keep to a schedule.  I think some of the yeast dies when frozen, some doesn't.  I don't know the %.  (The mad scientist in me thinks it might have something to do with the budding stages of yeast production and the temperature of dough before freezing.)

If I didn't have any extra instant or cake yeast to add, I would give the dough longer warmer proofing times, as the yeast will need more time to multiply.  This extra time may even improve the flavor of the finished loaf but it might be hard to estimate when it's oven ready. 

If there is no hurry, then there's no worry!  It's ready when it's ready.

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