So I’m still very new to sourdough and I think some of my success have been luck can someone give me advice on bulk proofing on what percentage i need to let it proof like 30% 50% or what not if im going to cold proofing it for about 20 hours I think I’m letting my initial bulk proof go too long then it gets over proofed in the refrigerator. I’m not letting it go long enough and it’s unproved in the fridge for a longest time I’ve been thinking. 100% proof before it goes in the fridge. I’m still new to this and I’m still struggling I’ve had a few successes, but so many failures
