Wanted to post this as I have told a few people what my Mom does with her
bread starter. She only likes and makes rolls. After the first rises, she divides
her starter into greased pans and put 7 rolls in each one. The "FULL" starter
makes 4 pans or 28 rolls. She'll leave one out and let it rise and bakes it. The
other three she covers with sarah wrap or those plastic/elastic covers and sets
them back in the fridge. She takes a pan out the nite before as she needs them
and lets them do their second rise and bakes them.
I took 4 pans of rolls and left them in the fridge for 10 days.

After a warm up and the second rise.

After Baking at 350* for 25 minutes.

The tops did blister a little, but they still taste great.