Levain feeding schedule
I bake 2 loaves of country bread once a week always with slightly varying formulas and methods. This week I tried only feeding my levin once a day for the whole week and building up to the amount of levain I needed on bake day by feeding it twice before mixing into dough. Previously I had started feeding levain twice a day 3 days before bake and three times a day starting 2 days before. I tried this new method in order to minimize waist since I rarely use levain for other purposes and to go through flour less quickly. This week my bread came out very dense and cakey and I was wondering if this had anything to do with feeding levain less in lead up to bake, although there are other factors that could have lead to this result (such as 25% spelt and walnuts in dough, and doing all day autolyse in cold kitchen which I believe could have slowed down yeast production when levin was mixed in). Does anyone find that frequency of feeding leading up to day of bake drastically affect their loaf?