how would these ingredients in wheat bread react in a refridgerator versus an 86degree F incubator?

Question

Certified organic whole wheat flour, water, culture, salt.

Answer 1

It's the yeast that's important, I believe (that's the culture, right?). Once you mix up the recipe, putting it in the refrigerator will only slow the rising (yeast growing) process. I've done this many times. I usually have to leave the bread in the fridge over night to have it double, rather than an hour in an oven with the light on.