I've been using the chart for a little while with pretty great results. I've found that with a normal room temp ferment, no matter how short or long, the sour flavor was pretty subtle. If I do the normal room temp ferment, then place it in the fridge for 2 days, it's amazing. Exactly what I'm going for. I've made about 25 pizzas this way for friends and they all really loved it, lots of great reviews. The only problem is after being in the fridge for 2 days, the dough becomes extremely delicate to handle. I can't stretch it in the normal ways because it has no strength and tears immediately. Instead I have to press down with my finger tips over and over until it's stretched out. The fact that I'm making 16" thin pizzas only makes it more difficult. I'm assuming that the build up of acetic acid from the time in the fridge is the cause of the great flavor that I'm enjoying but it's probably also completely breaking down the gluten. Does this sound right? Any tips or tricks for this issue?