My starter, Frodough, has been doubling for days now, and is currently 18 days old. 6 hours ago, I started my first loaf, anticipating that it would double in the bowl within 4 hours, and I could pop it in the fridge as I went to bed. As you've likely already worked out, it hasn't doubled. The surface has smoothed, it's building gluten, and all seems fine, but I haven't seen any growth, and I'm not sure if I'm better off leaving it out to rise overnight (risking over-proofing), or if I should arrest the growth by putting it in the fridge, and seeing what happens. I searched around, but couldn't find anyone else here with similar problems that I could learn from. I know that whatever advice you have will come too late to help me, but I thought I'd ask so future first-timers might find the advice they need.

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