Hi Joyce, the rate of fermentation is heavily influenced by temperature and the amount and activity level of the sourdough starter used in your bread recipe. Ripe, active starter will ferment the dough faster than unfed discard, and a large amount of ripe starter will tend to work faster than a tiny amount. Warm temperatures tend to promote faster fermentation, while cooler temperatures slow it down, and whole grain flours tend to ferment faster than white flours. With all these variables at work, it's no wonder that there is no one "right" answer to your question. One thing to keep in mind is that when dough ferments for an extended time the proteins that provide structure gradually breakdown, so dough that has spent too long in the refrigerator is more likely to be difficult to work with and not rise well in the oven. 

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