How long should I cold proof sourdough? This query often lingers in the minds of both novice and experienced bakers alike. The intricacies of this process can be rather daunting, as various factors come into play. For instance, are you aware that the duration of cold proofing can markedly affect the flavor and texture of your bread? Moreover, should the ambient temperature also factor into your calculations? Just how does the type of flour you use influence the required proofing times? Additionally, what role do fermentation stages play in this complex ballet between yeast and dough? Could it be that a longer cold proof could yield a more pronounced sour flavor, or would diminishing returns come into effect? As these questions swirl in your mind, one can’t help but ponder if there exists a universally optimal time frame for such a pivotal step in sourdough preparation.