Ric, to put it simply, yeast tends to produce acetic acids when it's fermenting in cool temperatures; more lactic acid when fermenting at room temperature or warmer. Thus, for a bread with assertive, sour tang, let the dough rise in the fridge; and let the shaped loaves rise in the fridge, as well, in order to gain a higher level of acetic acid. For a mellower bread, though still with great, nuanced flavor, do more of your rising at room temperature. Hope this helps - PJH

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