Karen wrote:

> I've done refrigerator rises for years and never had a problem. The
> guidelines are for 2-24 hours. Most of the rise will take place in the
> first two hours, then it slows down or stops.

To add another datapoint...

I've done second (i.e. final) rises of up to 5 days in the fridge. The resulting
leavening power is not consistent enough that it could be used commercially but
it's fine for home. It's especially good for having dough around all the time that
can be put together for quick pizza dough, bread sticks, focaccia,
etc. I always have a supply of dough loaded in pans and wrapped in my fridge.

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