I have a question for both regular bread and sourdoughs...

Does leaving the dough to rise longer result in a lighter loaf?

I like making breads (regular not sourdoughs. I am making starter now
for my first sourdough bread) but most of the time they are quite
heavy and I was wondering if leaving them to rise longer would make it
lighter.

If this is not the case could I please get tips for making lighter
white yeast breads. I don't know if sourdoughs are supposed to be
light or heavy....but if both apply please advise on how to do both.

Thanks
Julie
Northern Ireland...