Starting this recipe for my first go at sourdough! I'm a little worried about the timing aspect as I juggle parenting and work expectations. This will go in the fridge overnight, I'll add the last of the flour and knead in the morning, but if I do end up needing to postpone final rise and bake time, is there an ideal point where I can pop it in the fridge until I'm ready? Should this be after or before the final shaping?

Second question: I have a hand me down starter that's been doing pretty well, but this will be my first bread using it. Seems pretty vigorous and rises well but does not consistently double. Today it was not doubled - maybe increased by half or 2/3 - but was bubbly and happy and passed the float test with flying colors. Is this okay, or should I be looking for it to truly double before it's ready to use?

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