Product Analysis - help? What do these terms mean?

Hi all,

what is the 'Development Time' scale and does anyone have any references for me to read (that I will understand)?

I'm curious what the scale goes between and what this would mean for sourdough bread. If a wheat had slow/low development time, does that mean 'use a smaller amount of levain (so it doesn't ferment too quickly) and take your time and the gluten will come around in the end?'

There are other terms I'd like to understand. I presume there's a book/website or something I should read. I have a new flour which I'm thinking of incorporating into my microbakery.

Thanks