Using old dough to impart flavor to fresh dough is nothing new. Here
is what I did with the no knead recipe:
Each time I dumped the dough out of its fermentation container (an 8
cup Pyrex measuring pitcher), some of the dough stuck to the sides
and bottom of the pitcher. I began leaving the "old dough" in the
pitcher and immediately mixed up another batch, starting with the
water. I used the water to break up the old dough and then
added flour, salt, and yeast. The flavor of the bread improves with
each new batch. I haven't tried refrigerating or freezing old dough
for this purpose.