How long can you leave sourdough in the refrigerator after the bulk rise? I have seen a couple of different videos on YouTube from different bakeries and one put their dough in the bannetons for three days before they baked it. They took it out of the banneton, scored it and put it right in the oven. One said it should never be left in the refrigerator more than 24 hours. How do I know who is right.
I have here that the more the wild yeast feeds on the flour in the dough the better the flavor and the better the digestion. Celiac runs in the family and if we can get that predigested type of dough by leaving it in the frig longer, then maybe some more members of the family could enjoy sourdough bread.
I have had digestive issues for a long time but not Celiac, since switching everything to sourdough they have all gone away. I wish I haed know that many years ago. I grew up on San Francisco sourdough bread when it was made without yeast, sugar or fat. I loved it and I never had problems but I was just a kid. They have since changed their recipe because they can't make enough of the bread to sell all over the US an I can really tell the difference. Quit eating it about 35-40 years ago.

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