A Hello and A Question About The Fridge
First of all, appreciate all I have learned on this site from some very old and new posts--I have had decent results with my sourdough with only 1 bad batch that I have yet to determine the culprit
My normal routine would be to mix, stretch and fold during bulk ferment, shape and put in the fridge to bake later----Is it OK to basically mix, steratch and fold during bulk ferment....finish the ferment in the fridge , remove from fridge, divide and shape...pop back in the fridge to bake later??? or once its out of the fridge,not OK to go back in?
Thanks In Advance