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 ?