If I may, where does the application of refrigeration to a dough fit into this paradigm? Refrigerating a sourdough is a newer tradition but seems to be an acceptable one. I've been thinking lately that alot of sourdoughs are starting to have a homogeneous taste without the subtle nuances of LAB and wild yeasts, in part because of these extended fermentations using coolers. Although these breads can be and are delicious, is the microflora of a dough not altered by the artificial application of cold? Although I lack the scientific backround to explain this observation, it seems me that the new tradition of refrigeration is flatening out the huge flavour pontential of a dough's unique microflora and creating a predictable flavour profile that we then call sourdough. Is this artisanal?