I’ve been delving deeper into the slow fermentation process lately and the flavors it can develop are eye-opening. Just a few days ago, I experimented with a 48-hour cold ferment using a levain and the result was a loaf that had such complex, nutty notes — it was incredible! I’m curious if anyone else has tips or experiences with extended fermentation times and how it’s affected your sourdough flavor profiles.
I’ve found a 72-hour bulk ferment really enhances sourness and flavor depth! Have you tried that? 
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I’ve tried a 48-hour ferment too, and it really brings out those rich flavors. But have you thought about adding a bit of malted flour? It can amplify the nutty notes even more.