I noticed that in the No Knead Crusty White Bread recipe, after the 2 hour room temp rising, you say that after being in the fridge for an additional 2 hours a round of bread may be made. In the No Knead White Whole Wheat recipe you suggest an overnight in the fridge before making a round. I understand that the flavors become more sour dough-ish as you approach the 7 day mark, but CAN you make a white whole wheat round after a 2 hour stint in the fridge? Outside of less sour dough taste, what would be sacrificed? Thanks for an informative site!

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