Raising dough in the fridge: times?
I am looking to make a dough tonight to leave in the fridge overnight, as I wont have much time tomorrow to make any.
What I am wondering is, how long should I be aiming to leave it in? I am using yeast sachets, 7g each- But I do have some dried and fresh yeast if it makes any difference. I would like it to be able to leave it for 8+ hours. Is this realistic, or is it just too long?
Thanks for any help.