Sourdough pasta proofing
I have a sourdough pasta dough made about 24 hours ago and stored in the fridge since. The dough which I improvised from a couple of online sources looks convincing but I'm unsure as to what proofing schedule I should follow.
400g strong Canadian white bread flour
100g 125% sourdough starter
1/4 cup olive oil
8 egg yolks.