90% hydration ciabatta experiment with rye, spelt and white levains
Just wanted to share a fun experiment I did yesterday. Made three different levains overnight from my white-rye sourdough starter. All levains were 1:5:4 (starter, flour, water), but I changed the added flour for each levain: one had white AP, one had spelt, one had rye. In the morning, the white and rye had tripled, but the spelt only doubled (this surpised me).