Hi Liz, it's hard to determine exactly what caused your light, fluffy and sweeter results, but normally the fact that the starter had fallen a bit would tend to contribute to more sour flavor. The added proof time after refrigeration probably didn't have much impact on the flavor but may have contributed to the rise. As mentioned, so many different factors affect the flavor and rise in sourdough bread that it's hard to pinpoint exactly what caused any given result, especially without knowing more about the recipe you followed and your steps along the way. 

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