I've just discovered that there is something wrong with the oven. I'm on the second rising of a loaf and wonder if I can interrupt the rise by just popping it in the fridge? I've never done that before and assume it will work, but I'm not sure. I'm also speculating that once I take it out, I'll have to let it return to room temperature, then resume the rising where I left off. Does that make sense?
I'm a total newbie. I've made 6 loaves that I had to throw away,
Yet, I learn someithing new each time.
And Now I've got some random questions.
1) What does yeast do???
Does it just aerate the dough?
Or does it do more like change the dough's structure.
2) Does dough keep rising? or does it stop.
E.g.: does the yeast reproduce or does it just eat?