Excellent link Foodie. I am a big fan of long rise as it seems to me easier to digest plus better flavors. I like the idea of retarding the dough in fridge like in article. I have done it but usually not. Think I will go back to it.
Just did experiment and discovered that my density is indeed from coarseness of flour. I usually grind for about 10-15 seconds on high in Blendtec so it comes out like hour glass sand or a bit coarser. Barely deserves to be called flour I guess. Last night I ground some for full cycle on high, just short of a minute so more like commercial flour (still coarser but close). Over night sponge at 70% hydration rose to about triple in volume and held its volume nicely when I first added the rest of the flour. I never use salt. Early on I tried various amounts and found that it really did not add much in the way of flavor that I liked so why expose myself to the extra sodium?
Thanks for all the tips. Much appreciated