Keeping sourdough dough in the fridge
I made my first batch of sourdough this evening; it's on its first rise as I type. It made a substantial batch.
The only bread recipes I've used thus far are the mix-and-refrigerate types in Artisan Bread in 5 Minutes a Day. Is there any reason I couldn't use a portion of this dough, and refrigerate the rest for later use? If this works for sourdough, does the same principle of the dough developing more flavor as it ages in the fridge apply? Would there be a time limit in the fridge before the dough becomes unuseable?