Hi,
I have been using the bread bible for a couple of years on and off. I have mainly focused on the artisan breads. I am a basic level baker and have a question.

I know that when one is baking a bread and the recipe indicates putting the dough in the frigerator for a day or 2, the refrigator temperature makes the yeast inactive - does the dough continue to develop in some way even though the yeast is inactive ?  What is happening to the dough when it is put in the frigerator ?

Sincerely,

Mike

The yeast will continue at a low level of activity, but there are also 1) enzymes that will convert starch to sugar, and 2) bacteria which will generate increased acidity.  These processes typically improve the flavor of the bread.