Last nights levain. Same picture as described earlier in the thread.

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   kaybeeque (kaybee335@fosstodon.org)'s status on Saturday, 17-May-2025 00:52:11 JST kaybeeque

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   Buckwheat sourdough experiment part 2

   Buckwheat levain. The levain for today's loaves was buckwheat starter mixed with All Purpose and Whole Wheat flour. This levain is buckwheat starter with All Purpose and Buckwheat flour.

   First pic is last night's levain and the second is the levain made today. They are both about 6.5 hrs into a 7-9 hour ferment.

   Yesterday's didn't rise as much today's and was much 'craggier' in comparison. More buckwheat -> faster fermentation apparently.

   #Bread