I make sd bread using Breadtopia's No Knead Method (2/3 white, 1/3 whole wheat, my starter being 100% white wheat). I'm quite happy with the results. However, one thing I'd like to get more of is flavor. It's sour enough for me as it is, that's not the issue, but I wish it were more flavorful--not quite sure how to describe it better ("sophisticated? Multi-layered"?). I use Giusto's flours and I like them, but I guess I could experiment with other flours. Then there's changing fermentation times--I've tried 14 hours as well as 18 hours of bulk fermentation time, at room temps between 62 and 71. Am I right in assuming that even if I were to extend fermentation times beyond those times (assuming that's a good idea), the bread would just get more sour rather than develop more flavor? I've been adding nuts and seeds, and that helps, but I'd like to affect the actual dough.