Changes in Fermentation Times
I'm writing to see if anyone has found changes in flour brands have affected fermentation times. Over the past week I've noticed my fermentation times have increased by 3 - 4 hours. I recently bought a new brand of whole wheat flour that I suspect may be the reason. It's the only change to the process I can think of.
I ferment at a constant 78^f - 80^f. Usually I can set my watch by my levain's "float test" at 4 hours. If not the flour change, does anyone have any idea why my fermentation time would suddenly nearly double?