Best flour for a long fermented Levain
The most popular flour recommended for feeding starters is All Purpose. When considering a Levain for a dough that uses a relatively large percentage of pre-fermented flour and the final fermentation of that Levain is built overnight, wouldn’t a stronger flour (such as King Arthur Sir Lancelot) be a better choice? The thought is, the higher protein flour will produce stronger gluten that should not degrade as fast as weaker flour. In that case the stronger Levain wouldn’t introduce any or as much degraded dough to the final mix.
Yea or Nay?