While yeasted breads might over-ferment if left in the fridge until the next day, sourdough breads are usually just fine.
Benefits of Proofing in the Fridge: The great thing about sourdough breads is that they can proof at cold temperatures for a very long period. While yeasted breads might over-ferment if left in the fridge until the next day, sourdough breads are usually just fine. This extra time in the fridge intensifies the delicious flavor of sourdough, and it allows you to put a “pause” on the bread making process and continue it the next day if you wish. This is just another reason to make naturally leavened sourdough bread.