Dusty,

For what it's worth... retarding doesn't make my bread sour'er either.
But it does give it a very fine gluten build and the flavor does shift,
not sour'er, but riper. Hard to explain. I've also noticed the gluten
is of different and frankly, better, quality than machine builds. It's
more extensible.

I decided to do both wam and cold operations: warm starter refresh and
warm sponge, followed by overnight retard, followed by warm final
proof.

I keep thinking that refrigerator storage is a problem for LB's. I
don't have a work-around other than trying harder to front load acid
during the sponge ferment. See the Wing/Gaenzle pages on Samartha's
site. Gaenzle gets into some interesting areas with ionic strength and
inoculation ratios.

Enjoy the Acme. It's good.

Will