I've just read through all the comments and learned so much! I'm still new to starter, so after I finishing reviving it from its 3 week fast (shame), I think I'll try resting the finished loaf overnight in the fridge. I really want to get that "San Francisco sour" tang. I work during the day--do you think I could rest the loaf for up to 20 hrs or so in the fridge before baking? (i.e. Overnight plus through the workday...)

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