Experimenting with young levain
I know this is a controversial technique but wanted to give it a shot.
Made this loaf with a young levain fed at 1:10:10. The levain hadn't even doubled yet but easily passed the float test. Levain smelled mild / sweet at time of use.
I can't say there's much of a difference in the openness of the crumb, but it is definitely less acidic / tangy.