Can I interrupt rising time by refrigeration?
I've just discovered that there is something wrong with the oven. I'm on the second rising of a loaf and wonder if I can interrupt the rise by just popping it in the fridge? I've never done that before and assume it will work, but I'm not sure. I'm also speculating that once I take it out, I'll have to let it return to room temperature, then resume the rising where I left off. Does that make sense?