Retarding dough overnight with no yeast
Can anybody make some suggestions about retarding dough overnight when there is no yeast in the formula. I have tried to do this a couple of times with some basic sourdoughs, but for the life of me, it seems to be very difficult to get there though to wake up again when I have pulled it out of the retarder.
Any ideas, suggestions, shared experience will be very helpful.
Happy baking everybody.