Quick question during baking :-)
It's been a few weeks since I've been on TFL.
I've been on holidays so I haven't baked for a while but now I'm back with a vengeance. :-)
Or so I thought. In my haste today I forgot to only add a little starter to my mix to make a levain. instead I doubled my starter as a normal feed.
Do you guys think I should do the float test in few hours and go ahead with baking or will the levain not be up for a bake? What would be the difference when making a levain this way? My thoughts are quicker fermentation and more sourness but I'm not too sure.
My starter (and thus levain this time) is high hydration: 10g rye, 90 white, 100g water.
It's pretty hot here in the tropics so my levain is usually ready in about 2 to 3 hours when left out. I'm in an air-conditioned room at the moment, that might help a bit :-)
Cheers in advance,