Adjusting rising times to fit my schedule
I am VERY new to Sourdough baking, and one challenge I have is that the multiple rising steps make it difficult to organize baking with my other commitments. If I am home or awake to start a recipe, it will often need to rise long enough that I will be at work or asleep when one of the subsequent steps would happen.
Any tips on adjusting rising times or delaying steps, maybe by refrigerating the dough at some intermediate step? Any help would be appreciated.