Confused re proofing/fermenting
Trying to make my sourdough more sour, trying to take in all of the forum posts on the topic. I'm confused on one thing in particular - I read that cold helps the more sour bacteria and a couple of folks recommended an overnight proof in the fridge. But though my starter iisn't producing very sour bread is it rising loaves ferociously and I keep overproofing them. Wouldn't an overnight bulk ferment in the fridge accomplish the same thing, and then I can shape right out of the fridge, then proof/let warm, then bake? I'd rather proof them when I can keep an eye on them.