Dough Hydration and Cold Retard

Greetings everyone. 

I have been having some success of late on cold retarding my SD. Though, I have something in mind that I think some of you might be able to tell. I also know that's a thread about 2 years ago on how long can SD be kept in the fridge before baking. So my question is...will higher hydration dough be able to be kept longer in the fridge as opposed to lower hydration dough due to its water content? And if so, will a longer fermentation yield a more sour bake eventually? How about dough made with sweet levain? Will they be able to stay longer in the fridge since sugar is food to yeast? Hope my questions are not too peculiar!