90% hydration ciabatta experiment with rye, spelt and white levains

Simply needed to share a enjoyable experiment I did yesterday. Made three totally different levains in a single day from my white-rye sourdough starter. All levains have been 1:5:4 (starter, flour, water), however I modified the added flour for every levain: one had white AP, one had spelt, one had rye. Within the morning, the white and rye had tripled, however the spelt solely doubled (this surpised me). I proceeded to make mini ciabattas with the levains.     From every levain, I made three mini ciabatta rolls, one with 15% levain, one with 30% levain, and one with 50% levain, all at 90% hydration, 1.5% salt, and added white bread flour. I anticipated the 50% levain rolls to fail as a consequence of acidic degradation of dough throughout BF. All ciabatta rolls survived! As you possibly can all guess by now, the 50% levain rolls have been the quickest to proof, adopted by the 30% and at last the 15%. Apparently, the rolls with white levain have been constantly the slowest to rise (the 15% took 7 hours from BF to oven at room temp 23C). Spelt and rye levain rolls rose equally quick. I proceeded to get the husband to do a blind style take a look at of all 9 ciabatta rolls (extra bread?! he stated, lol) after they have been baked and had cooled. He constantly most well-liked these made with the rye levain – plenty of flavour, with the 30% solely very mildly bitter. This experiment actually boosts my confidence to bake with rye or spelt levains at totally different proportions, particularly if it is a same-day bake! Context: household likes spongy, springy bread with plenty of flavour however little or no sourness. That is why I am experimenting with freshly made considerably stiffer levains, restrict BF time, have it occur between 18-22 C, and keep away from chilly retard. Subsequent experiment might be a 40% rye levain walnut loaf.