Not really, Wendy. I mean, you can, but it'll take up to a week - doesn't seem worth it. An alternative is to simply make an overnight starter; and then let your dough rise in the fridge, both before and after shaping. Another thing you can do is make a very soft no-knead dough, and refrigerate it until it begins to taste tangy, which generally takes 5-6 days; I think that's actually your best choice. Enjoy - PJH

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