This is the Kamut Levain from Local Breads. It is extremely delicious; my spouse declared it my best yet and the best bread he's ever had. He's a man who is generous with his praise, but still; I'm pleased. The only thing is that it had pathetic oven spring, and I don't know why. Over-proofing? Flour without pep? I know the levain itself is nice and active, so I guess I'll just keep playing. I've reached the beginner's plateau where I've stopped being delighted when the bread works at all and have started to worry about how to make it work *right.* Good thing wrong bread tastes so good.
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