Hi Lynn, I apologize for the delay in responding to your question! If you're ever in need of more immediate assistance, please don't hesitate to contact our Baker's Hotline. We're here M-F from 9am-7pm EST, and Saturday and Sunday from 9am-5pm EST, and the number to call is 855-371-BAKE (2253). We're also available via CHAT. 

For future reference, leaving your sourdough loaves in the fridge for 3 days would likely cause them to over-ferment and they wouldn't rise well in the oven. However, you could likely refrigerate the shaped loaves for up to 24 hours before baking. Alternatively, you could bake and freeze the cooled loaves and then thaw at room temperature overnight and then refresh them for 5-10 minutes in a 350°F oven before serving. And if you're loaves are entirely naturally leavened, they will keep well at room temperature for several days and may be fine with a quick refresh in the oven, even if you don't freeze them. I normally store my sourdough loaves in plastic after the first 24 hours or so, so they don't dry out. However, the refresh in the oven will make the crust nice and crisp again. 

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