@Kiki@chaos.social I haven't quite hit 24 hours, but I've let my dough rise overnight *in* the fridge for scheduling reasons, it was probably in there for over 12 hours, and it worked fine for flatbread, though the dough *was* quite prone to collapsing. This can apparently be prevented with some different ingredients, I believe using more salt, but due to salt restrictions I could not do that.