Hi Mary, the folds and other techniques for handling high-hydration doughs can definitely be applied to yeast-raised doughs, but the timing is generally going to be different, since yeast doughs tend to rise and develop faster than sourdough. For example, an overnight shaped rise in the refrigerator doesn't always work with a yeast dough because there's more of a risk that the dough will rise and fall in the refrigerator. 

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