In most sourdough bread recipes, it will call for a second proof in the fridge after shaping. But if you’re used to baking with yeast, this can seem strange. Typically you bulk ferment, shape and then proof for another hour or two before baking your dough. Not always for sourdough. Instead, it is recommended that after shaping your loaf, you should cold proof it for at least 1 hour in the fridge. Personally, I like to leave mine for at least 8-12hours, but you could cold ferment for up to 72 hou

Tip #1: Put your starter in the fridge at peak if you can’t bake with it right away. It will hold for at least 2 days and be ready to use straight from the fridge. The longer you keep your starter in the fridge, though, the weaker it will become. So I generally keep my starter on the counter, feeding it 1-2x per day. I stick it in the fridge when I'm in a pinch, so it's more of an exception to the rule for me. If I put it in the fridge too much, it weakens and I have to take extra time perking i