To help you gauge – if you start with step 1 in the morning, say 10am, you should be ready to mix the dough by 2pm and in the fridge by 6-7pm for overnight cold fermentation.
Timing Tip: The process of making sourdough is mostly hands-off rising time. To help you gauge – if you start with step 1 in the morning, say 10am, you should be ready to mix the dough by 2pm and in the fridge by 6-7pm for overnight cold fermentation.