I am just trying to create my first loaf using sourdough so I have no experience on this (I will bake tomorrow) and I have read a book that says that the more you leave the dough the taster it becomes.
The normal recipe is to leave 24 hours the dough in fridge and it says that you can leave it for 48 or even 96 hours :)
Leaving dough out too long will overproof it. Leaving it out not long enough will not rise enough, or, in the case of sourdough, not develop that sour taste people are looking for.
Your first loaf is unlikely to come out great, if your starter is not matured yet - because the yeast/bacteria ratio in it is unlikely to be optimal.
It's very lively, when i feed it it rises and then it drop a bit but maintains it's bubbles. Hopefully it will be better that the breads with commercial yeast.
The normal recipe is to leave 24 hours the dough in fridge and it says that you can leave it for 48 or even 96 hours :)