I am new at making the sour dough bread. I made the rustic loafs a few times and they came out great. I then wanted to try the extra-tangy. To my shagrin, I fed the sour dough the night before and was ready to start at 10:00 a.m. I added the proof and the 3 cups of flour, let it sit for a few hours but then was instructed to leave in refridgerator over night or 12 hours. This would take me to 3 a.m. I had to leave for work in the morning so I left it in the refridgerator until I get home from work. Will it still be usable or do I need to restart. What is the best timing to make this bread and do it in a reasonable amount of time, not 3 days? Thanks, Brenda Brenda, 3 days is what gives it the extra-sour flavor and the good rise, without added yeast. Not knowing your schedule, I'd suggest doing it around a weekend would work better than weekdays. You can speed each resting time up a bit to fit your schedule, but you'll be sacrificing a bit of both rise and tangy flavor. As with any sourdough bread, experimentation is key - it's flexible, and you simply have to discover what works best for your schedule, with your starter, in your kitchen. Sorry I can't be more specific' but sourdough, esp. sourdough without added yeast, simply doesn't work like that... PJH

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