Wonder if anybody can help. Lately, when I make my final levain for a bake, it's still peaking after 24 hours It just won't go done. I don't think this is a bad thing, just a little unusual. In the recent past, it would peak and then collapse like a good little levain. Although not a bad thing in itself, what's my levain trying to say to me? Is it the flour? Lately the falling numbers have been in the mid to high 400; can it be that the yeast/bacteria acessess the food at a slower rate and can sustain a longer feed? I don't know. Cheers.
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