It was an interesting read.
To see if I understood everything, I will try to summarize the findings.
- three relevant processes take place during fermentation: yeast activity, bacterial activity, enzymatic activity
- all of them are affected, to a different degree, by low temperatures.
- contrary to popular belief, bacterial activity is the slowest one under typical refrigeration temps (<40F)
- therefore, cold fermentation leads to less flavorful dough