Dough not Rising in the Fridge
I have been having this issue where my dough does not rise in the fridge, but rises nicely in the room or in my oven with the light turned on. I tried multiple times to do a final rise in the fridge between 9 hours up to 24 hours without success. On what does a successful final rise in the fridge depends exactly? My fridge temperature is around 39F. Is your fridge significantly warmer, or is it the culture in my starter/dough that does not like cold?