I just recently read about putting the starter in the refrigerator for overnight or up to 21 hours prior to adding into dough. This long refrigeration supposedly retards the fermentation process and helps add flavor.
Does anyone know about the validity of this process...? I've heard about putting starter or dough into the refrig to slow down fermentation. But its the first time I've heard that this actually helps improve flavor.
If anyone can confirm this, I'd appreciate knowing. Thanks.