What adjustments to the yeast or something else would you suggest to allow the shaped loaf to proof overnight in the the fridge? I use that approach with the Vermont Sourdough recipe from the Hammelman book, and it works very well for baking during the week. Could using a sourdough starter instead of instant yeast slow things down enough? I am not a good enough baker to be able to calculate the right proportion of flour to use for the sourdough build to do that. Thank you. You could use sourdough starter instead of the yeast in the recipe if you are doing a longer rise. In general, you sub 1 cup of starter for 1/2 cup of water and 1 cup of flour in the recipe. For the most part, we don't adjust the instant yeast if we are going to do an overnight rise. The cool temperature is enough to slow down the fermentation so that you don't end up with dough everywhere in the fridge. ~ MaryJane

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