I bought a few bags of hard red spring wheat from a local farmer.  I used it to make my whole wheat levain (Hamelman's), which I've made dozens of times with Wheat Montana wheat.  It took a bit longer in the mixer to develop, and I had to lower the hydration.  I gave it a few folds on the bench, and every time I folded it, it seemed like it was developing good strength, but to look at it a few minutes later, it looked very flaccid and weak.  When I shaped it, it felt like it had a fair amount of elasticity, but within a few minutes, it was a blob in the bannetons.   Has anybody any idea what is going on with this dough?  I need to add that the levain was fairly overripe when I went to use it.  I'm not sure if that affected this dough at all.

SOL