Hi Tomas, this sounds like more of a timing issue than a recipe/formula problem, since increasing the amount of bread flour relative to whole wheat flour shouldn't have contributed to your bread collapsing or rising less than it has previously. Perhaps refrigerating the dough before the bulk fermentation has made it more difficult for you to read the dough and determine the correct time for baking it, or the timing is just trickier when you refrigerate it in this way. With sourdough breads it's generally helpful to allow some time for the bulk fermentation to occur at room temperature prior to refrigeration, or the dough may chill down and become relatively dormant during this period. You might try 2-3 hours of bulk fermentation at room temperature prior to sticking your dough in the fridge (our No-Knead Sourdough Bread recipe follows this timeline) and see if that improves your results, although keep in mind that the time after refrigeration should be shorter when you employ this method. 

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