Cold proofing... how long is TOO long?
I am working on a sourdough rye right now. It's on its second build, is proofing in the fridge, and due space and time issues has been there since Saturday afternoon. By the time I bake it this evening, it will have been proofing for nearly 48 hours. Am I still going to have bread, or will I likely just be baking a HUGE starter?
Any advice would be helpful.