Tonight's levain. More expansion but much finer bubbles. There may even be some layering (larger bubbles on the bottom, smaller at the top). This is ready to use but I want to delay a bit as I suspect the overnight bulk ferment is going to be equally sped up and I don't want to divide and shape at 5am!

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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