I've made quite a few loaves with this recipe now and it's pretty good but I have 2 questions. First, it's never come out that sour. Can I just leave it in the fridge for longer to develop the sourness or will that throw other things off? Second, I just can't get great oven spring. It's merely ok. When I flip out my dough onto the parchment, it always spreads a lot, even when straight out of the fridge. The scores on top never get that distinctive spreading look to them. I read somewhere else that a smaller baking container can make a difference, but I suspect that's not the only issue I have.

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