I read the lesson on autolyse and it is not really correct. It refers to a 30 minute autolyse and says that it improves the flavour, talks about better flavour and mentions brighter crumb. I maintain that the flavour in sourdough comes from the starter and the subsequent fermentation and is obviously influenced by whatever else may be added. In fact salt level has a profound effect on flavour and performance.
All the parameters that a human beings use to evalauate their pleasure or displeasure whilst consuming anything involve appearance, touch, aroma, taste, mouth feel, initial flavour and after taste. In exactly the same way as wine we all have varied tastes so I dislike being told that something is better or worse. I actually think whiteness or brightness is irrelevant but it can be achieved by the addition of soya flour and is also influenced by the crumb structure itself. Big deep holes create shadows and cause less light to be reflected.