I wonder if anyone else has had this experience.  I like the sour flavour and want to maximize it.  I've tried multiple long fermentations at lower temperatures and I have pretty universally been disappointed.  The other day I ran out of bread altogether - eek!  emergency!  So I made the whole loaf in just a day, which is unusual for me.  I did all my fermentations in an 85 - 90F environment.  The bread came out more sour than when I had done 2 or 3 12 hour fermentations at lower temperatures.

Anyway, I was surprised by the results and I wonder if others have had similar experience.

:-Paul