Bulk Fermentation Time Decreases as the Rye Percentage Increases for All

Bulk fermentation time decreases as the rye percentage increases for all of the following reasons except

A) rye has little of the gas-trapping properties present in wheat gluten, so lengthy bulk fermentation will not improve dough volume and crumb structure.
B) there is little need to have a lengthy fermentation in order to develop flavor in rye breads; the incorporation of nicely ripened sourdough into the dough injects it with substantial flavor.
C) short bulk fermentation has the tendency to overacidify the dough, resulting in bread with an unpleasantly sour flavor.
D) the addition of a sourdough adds significant flavor.