This is always a question when people start sourdough.

Here’s a few reasons to cold retard.

1. It gets much more sour.

2. Yeast begins to get really slow and the good bacterias begin to eat the sugar, which drops the glycemic level.

3. As the sugars lower, it becomes much easier to digest.

4. It’s at your leisure, and easier to schedule baking.

5. The smell changes. It actually has a much more robust yummy smell when it’s baked after 10-12 hours of cold proofing.

6. This is just an opinion, but I don’t ever feel bloated with SOURdough like I do regular bread or sourdough that is cooked too quickly.

Hope this helps!