I've started experimenting with using cold water when building my levain to slowdown the process so I can leave it overnight and use it to make my dough the next morning. However, the resulting dough always feels wetter and looser despite the same hydration level. Anyone has the same experience?
The longer a levain or starter ferments, the more acidic it gets. The acids will eventually affect the strength of the dough making it more extensible.
How much levain are you using? The higher the percentage of levian, the higher the acid.
Arejay, I noticed you haven't completed your profile, it would have been helpful to know where you're located. Assuming that you're in the northern hemisphere where it is much warmer right now if you want to do an overnight levain build, you'll not only want to use cold water, but you'll also want to alter the ratios. In the winter I use my proofing box and build 1:6:6 levains which are ready in the morning when fermented at 74*F. In the summer the kitchen is much warmer, so I'll ferment the levain on my bedroom floor which I keep much cooler. I'll use cold water and either make a firm levain with less water than flour say 60% hydration or greatly increase the ratio to 1:10:10.
Dan is right of course, your levain will seem really wet if it has fermented well past peak and become acidic.
Benny