How long can one refrigerate a sourdough dough?
Have a sourdough dough that is about 1 - 2 hours from finishing the bulk ferment. A simple recipe:
- 500g granary flour
- 300g water
- 10g salt
- 10g olive oil
- 45g starter
It was thrown together at the spur of the moment with starter that was refreshed almost a week ago. It's been about 7 hours but out of time and wish to refrigerate till Friday / Saturday? Is that do-able?
When I'm ready to carry on I can take it out of the fridge, allow it to warm up so it can be shaped then final proof etc?