October 7, 2012 - 9:48pm
Slow fridge rise?
I just made some Tartin recipe sourdough dough and normally I let it rise at room temp or slightly elevated pre-heated oven temp but I'm not baking it tonight and wondering if it's best to let it rise overnight at room tempt or put it in the fridge? Will a 24 hour rise time in the fridge do damage to the dough?