Problems with spelt and stiff levain
For several years now I have been baking successfully with a stiff whole wheat levain that I feed twice daily. Recently though, my doughs have lost strength toward the end of fermentation and become unmanageable. I have tried different preferment times, temps and percentages but more often than not the doughs always end up weak, slack and soupy.
I have made some excellent slow fermented breads in the past using this same stiff levain and procedures mentioned above. If anyone can shed light on this issue I'd appreciate it, I'm going crazy!
Additional note, two days ago I started using spelt instead of whole wheat. The doughs are having the same problems, with one change. I notice bubbles in the top of the dough at the end of bulk fermentation. What could this indicate?
Thanks to all.