I don’t know whether this will be seen, but am giving it a try. I didn’t get started with this new formula till a couple months ago so am still new at it. I, too, have noticed the slow, slow rate of the levain development, which is kind of making baking difficult. I can’t depend on it being ready after an overnight ferment. Today, I figured I could make levain in the morning and depend on my warmer daytime house to mix by 4:00 or so, then get it through its folds and put it in the fridge overnight and finish it tomorrow, eliminating the 1 and 2 A.M. bakes. But it’s not ready. So I don’t know how things are going to go.
I do know that that thick levain is not developing anything like my 100% hydrated starter sitting right next to it. It’s very dry. Could I change the ratio slightly to get a more manageable time frame? Hope to hear back. Thanks!
Deborah
