I'm beginning to think my yeast is on steroids...

Given my hectic schedule, what with work and home and hubby and 3 kids going at least 4 different places, I have often stowed dough in the fridge to buy some time...as well as develop the flavors.  However, I've noticed a pattern that I haven't seen discussed on the forums yet:

If I put the dough in the fridge before first fermentation (knead it and fridge it), I get very little rise in the fridge.  But if any rise has happened at room temp and then I fridge it, either during first fermentation or proofing, I get overdevelopment...by the time the dough has come to room temp again, it's huge and I might as well degas ( the action, not the artist!) and shape from scratch, otherwise it's impossible to slash and I get almost no oven rise.

Doesn't matter if it's yeast, or yeast-starter combo.  I do the combo because my starter, altho bubbly and tasty, has never really risen...and I seldom have the extended stretches of time to let a straight starter do it's thing...but this will be another posting.

So...is it my fridge? (Which has been having it's quirks now, as well!) I store the dough on the bottom shelf--it's a bottom-freezer version--which is coolest.

Am I using too much yeast/starter?  If straight dough, yeast is typically 2 tsp for a 1 1/2 to 2 lb loaf; if yeast-starter, I use 1 tsp yeast and about 25-30% starter for the same size loaf (about 4-5 c flour).  I am basing the starter percents on The Metropolitan Bakery Book (Metro. is a Philly-based artisan bakery) which suggested using 30-40% starter for max flavor and keeping quality.  And since I had a bathtub full of the stuff...

Are there other issues I should be aware of? 

Should I work on my organizational skills, developing a schedule for proofing, retarding, etc?  In my earlier life, I was scheduled rigidly, but having been knocked around by life and being married to Mr. Spontaneity, I've lost that ability ;-).  The thought of reverting to a schedule makes me cringe, but if I have to for the sake of good bread...!   

Windi 

Why do you have to retard the bagels overnight?  I don't have room in my fridge to store a tray of bagels.

Steph

Hi there... don't really know which topic to put this under... hope anyone out there could help....

Is it best to retard the dough overnight in the refrigerator after  bulk fermentation or after the final shaping?  I have seen both methods  mentioned in various recipes.  For most sourdough breads, I prefer the taste after an overnight slow fermention in the refrigerator.  I also prefer the timetable of an overnight slow ferment.  Would appreciate your advice. Thanks, Liz