Hi Cecelia, we're so glad to hear this recipe is one of your favorites too! If you want to retard the shaped loaves in the refrigerator I would keep an eye on them, as the dough will continue to rise in the refrigerator until it has chilled down significantly. I would stick the shaped loaves directly in the fridge (covered well with sprayed plastic wrap so they don't dry out), and be prepared to bake them soon after the first round has finished baking. If the loaves look fully risen and your baking pan won't be harmed from going straight from the refrigerator into the oven, then you can bake right away. Of course, if they aren't sufficiently risen when you take them out of the refrigerator, you can give them more time at room temperature to rise before baking. This recipe would likely be significantly altered (in terms of flavor, texture and rise) if you wanted to substitute ripe sourdough starter for the yeast, so I would hesitate to recommend this substitution. 

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