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% salt
- 90 turns in food processor total
- 20 turns to mix levains
- yellow: pH 4.55; 25:125 2% salt
- blue: pH 3.8; 25:125 2% salt
11:00 start
17:05: blue takes early lead
19:17: blue has peaked and is starting to fall
20:18: yellow is already the winner
21:42: yellow starting to fall
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