Hi, I'm fairly new to baking bread I've made about five loaves and they are getting better every time. There is one thing I would like to ask, that is, is it possible to keep a piece of your dough with the live yeast in it before you shape and proof, store it somewhere where the yeast will continue to grow and add that to a new batch of dough or a pre-ferment without adding extra yeast? Will the yeast multiply if you add sugar and flour and water to 'feed it'? I like the idea of this, like being able to make your own yoghurt from milk and a small portion of your previous batch and letting the cultures grow and multiply. But will it work and is it worh the effort?