Detmolder Sourdough Bin?
I've been baking no-knead white flour sourdough boules from a dough bin in my fridge for the past few years--an idea I got in part from Artisan Bread in 5 minutes a Day. (In the case of this straight dough--inoculated with a white flour sourdough starter, which I let ferment/double outside the fridge for 12-16 hours--the longer the bread dough is in the fridge the more flavorful it gets with loaves tasting better at 3-4 days in the fridge versus 1 day.)
I recently bought Hamelman's book and discovered how flavorful and effective a Detmolder method sourdough is for Rye breads.
I was wondering if I can retard the sourdough produced using the Detmolder method (i.e. after stage 3 is done) in a dough bin in the fridge. And then just pull a portion out and mix it with water and rye flour and leave out on the counter for a few hours then bake it? It would make it a lot easier to bake bread if I could do it this way. That way I don't have to go through the entire Detmolder process (which takes almost 1 1/2 days) for each loaf I want to bake. I'd like this Detmolder Sourdough to last up to a week in the fridge if possible.
EDIT: or should I be retarding the final dough produced using the detmolder sourdough. (None of my final doughs contain instant yeast btw.)