Gang,

I've been playing with the effects of temperature and reading the faqs on
the subject, and am curious about one part of the methods described in
"starter.txt"
-------- BEGIN QUOTE-----------
E. THE 1-TABLESPOON METHOD

1. Using 1 tablespoon of starter (discard unused portion or save a
little in the refrigerator in case of an emergency), 1 cup 75 degrees
water, and 1 1/2 cups all-purpose white flour, proof for exactly 24
hours at 72 to 77 degrees. It's very important to maintain these
precise temperatures and to proof for exactly 24 hours.
:
:
3. If your starter is not healthy yet, stir it well and refrigerate
it for no less than 12 hours.

:
:
Here's an alternative process you can use (possibly better, if the
above process doesn't seem to work well for you):

F. THE 1-CUP METHOD

1. Using 1 cup of starter, 1 cup of 85 degrees tap water (don't worry
:
:
3. If your starter isn't healthy yet, stir it well and refrigerate it
for no less than 12 hours.

:
-------------END QUOTE----------------

I get the importance of the specific incubation temperature, but what does
the 12 hours in the refrigerator do?