Hi Bernadine, I'm sorry we weren't able to reply more promptly to your question! If ever you're in immediate need of an answer, please consider calling our Baker's Hotline at 855-371-BAKE (2253). We're here M-F from 9am-9pm EST, and Saturday and Sunday from 9am-5pm EST. If you ever have a situation like this in the future here's how I would answer: If your sourdough loaf is fully risen and ready to bake, it probably won't last until morning, even in the refrigerator. However, if you just shaped your sourdough loaf or it's only partially risen, you could put the shaped loaf in the refrigerator and it should last until you're able to bake it tomorrow. This works best if your loaf is in a supportive (and very well-floured) basket, or a bowl lined with a very well-floured tea towel. Cover the bread well while it's in the refrigerator, so it doesn't dry out. Most likely it will be ready to bake straight from the refrigerator. 

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