My Levain keeps dying - help please!
I recently tried bread baking for the first time, after acquiring Flour, Water, Salt, Yeast. The first attempt at making levain, and the pain de campagne bread went great except that I got distracted by the bread making and killed the levain. The last three times I've attempted to make the levain, it's died on day 3 or 4. I use a scale, check the water temp, and the house is fairly consistent in temp. The first and fourth attempts both used KA whole wheat flour, the second and third attempts a different brand of whole wheat flour. Any suggestions?
Thanks so much!