I think I read somewhere that some people use the fridge to slow down
the process or possibly increase the sourness??? For those of you who
have successfully used this method at what point would you use
this..during proofing, or during the second rise, or after the dough is
formed?

Please refer me to a post or briefly explain the method.

Part of me wants to do it so that I can bake tomorrow instead of today,
and wonder if I there is an effective way to do this. I have a new
starter that had it's final refresh last night. This morning I added
flour and water and it is currently proofing.