it’s kind of a long winded video but the gist of it is that most people conflate cold fermenting dough with long fermentation time, and so scale back yeast to compensate, but allegedly you can get the same results in a few hours if you use a normal amount of yeast (1-2% of active dry yeast)
Didn’t watch the video, but that is correct and something you pick up from brewing as well. The temperature will slow down the yeast activity if it is cold enough, but the reason the flavors are different is that yeast will make less and different byproducts along with the main digestion of the sugars at colder temperatures, not because it is going slower. If you want more of the yeast flavors, you ferment hotter, in some beers like Saisons that might be desirable.
I found a YouTube link in your post. Here are links to the same video on alternative frontends that protect your privacy:
