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I would add that if you are starting your starter (as opposed to feeding it) then honey (though not sugar) could be a good idea in the first day or two as it honey often has yeast/bacteria that can help establish your colony (raw honey would be best for this). Similarly, fresh pineapple juice and probiotic yogurt attempt to do similar things by "seeding" the ...


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Two reasons to final proof in the fridge... Flavour Convenience Time = flavour. Increasing the fermentation time helps bring out more flavour. If you are too busy to follow the recipe through then you can use your fridge for convenience.


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It won't be viable to leaven bread. Too soon and you'll just be using it in the leuconostoc stage which is bad bacteria and isn't good for anything. I wouldn't use the starter or discard till it becomes viable.


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Speed is not the point. Speed is the opposite of the point. Refrigerator rising makes for a long, slow rise and flavor development - it's not unique to sourdough, it's very common in pizza dough (though not usually the "final rise" in pizza, as that would be very difficult to arrange enough fridge space for.) You can do it, or not, or try both and compare. ...



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