levain test 2

Another young vs ripe levain comparison for a desem culture maintained at 60 F. At this time I was feeding 2x daily at roughly 5:3:5. This is a tortoise vs hare race. The mature levains take an early lead, and the young levain eventually catches up with a sprint at the end. mix 250 g flour at 66% hydration w/ 2% salt90 turns in food processor total20 turns to mix