Is there any point in combining the Pain à l'Ancienne technique of using chilled flour and chilled water when making a dough formulation that utilizes a natural starter? I tried it and I got the feeling that I had a better flavor but I'm not really sure. What I do know for sure is that this massively reduces the speed of fermentation. My own starter is very mild at the moment so I'm wondering if using cold ingredients is counterproductive to developing the maximum flavor from my starter. Therefore if it really doesn't improve flavor, then it is simply a waste of time because it takes longer to achieve the same increase in size of the dough. Has anyone experimented with this and if so what are the results? Thanks.