I have been working with a sourdough recipe which calls for mixing the starter with flour and water, allowing to proof for four hours, then tossing in the fridge overnight. Now I am thr type of person who likes to know why I'm told to do certain things, follow steps. It doesn't say exactly why I need to put the dough in the fridge overnight, which brings me to the question, do I even need to? Is it for further proofing? Can I just continue with the bread after the four hours of initial proofing?
On a side note, I purchased a scale last week (yippee!) and already I can see a difference in some breads I have baked. However, the last recipe I used called for 2 teaspoons of salt, or .5 ounces. When I measured it using the scale, it seemed like a bit much, but went with it. needless to say the bread came out terribly salty. Could it have been a type-o? Two teaspoons of salt comes out to about .35 ounces. I'm going to simply adjust it the next time, but just wanted others opinions on the matter.
As usual thanks for the help,