Hi Cindy! Cooler temperatures cause acetic acids (think vinegar-type acids) to become more active so that's why dough that's sat in the fridge has more flavor and why sourdough bread in particular that sat in the fridge will be especially tangy. As long as you don't use the rapid-rise, which should ideally just stick to being used in the recipes it's written for and following them as-written, either active-dry or instant should give you the same results when the dough is put in the fridge. Using either of the two wouldn't change the flavor, it's the fridge time itself that affects the flavor. Usually if you do the final rise in the fridge after it's been shaped or the first bulk rise in the fridge, you don't have to add as much yeast and can play with cutting it down a little bit.

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