I finally have had time as a result of the pandemic to make a starter and begin baking sourdough - something I initially wanted to try probably 10 years ago! I've been scouring the internet for tips and tricks, figuring out the how and why of all the steps. There is so much info, and so many minor ways to tweak things. For a detail oriented person, naively trying to find the "right" way to do things, it's a bit overwhelming. My question is this - after the initial mixing of the dough, can you let it bulk ferment in the fridge instead of the counter? If yes, for how long? And can you also still proof the loaf in the fridge? Thanks so much for the article - it's been a blessing!

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