On another list that I am on there was a post about a person who is planning to make sourdough bread, about 3-6 loaves a week. What he was talking about was making the dough, shaping it and then retarding it in his refrigerator until he wanted to bake. He was thinking the dough would be good for up to 5 days. Am I incorrect in thinking that that is way too long to retard a dough, that the yeast will eventually use all of the available nutrients and then will basically go flat? I told him that I would do some research and you are the experts. So what say you all, how long can sourdough be left to retard in the refrigerator prior to baking and still give a good loaf of bread? Thanks in advance for any and all help.
Rena in Delaware