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Inconsistent results with levain boules

This novice would appreciate advice on some challenges I'm having baking with levain. Yesterday, I tried a version of Ken Forkish's FWSY Overnight Country Brown recipe, which I adapted due to concerns about overfermentation expressed in other posts. Essentially, I used his recipe but shortened the bulk fermentation and tried an overnight proof in the fridge. The results were

Sourdough Bread with 31% Freshly-milled Whole Wheat Flour

Today's bake is loosely based on Ken Forkish's "Overnight Country Brown." I increased the levain and did the "overnight" in the fridge after dividing and shaping rather than in bulk at room temperature. Well, the hydration is higher too - 85.5 versus 78%. The result is a moderately sour, crusty loaf with a fairly open, deliciously moist and tender crumb. The flavor is more

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