Last week I received a recipe for the French Boule made with sprouted flour and sprouted levain in the Jovial blog from Heidi. This recipe is the bomb! The sprouted levain is not as bubbly on the surface as the AP, though it is beautifully frothy and fragrant. And the dough felt a lot springier than dough with sprouted flour and AP or WW levain. Therefore no need to turn the dough. It rose magnificently on 1st & 2nd proofs. My “laming” skills fall woefully short., so the appearance lacks a bit of tidiness. I’m pretty sure this bread will hold the butter up just fine! Looking forward to sorting out the ciabatta recipe with sprouted levain. Carla, what are your thoughts?