It feels like the responsible thing to do. You've got half a loaf left, the counter feels exposed, and the fridge is right there, cold and clean and built to keep food fresh. So in it goes. You're protecting it. You're being...

You've done everything right. You woke up early to check on your starter. You waited for the bulk fermentation to finish even though you had other things to do. You shaped it twice because the first time didn't feel right. You scored...

You spent fourteen hours on that sourdough. Perfect crust, open crumb, everything right. So why does it look like this two days later? The answer has nothing to do with your baking — and everything to do with what happens after.