Can locality affect bread?????
I just recently moved from Indiana to upstate New York. I have not had a successful bread since moving (~4 months since moving). I have been baking satisfying breads for almost 10 years, and have not had any truly successful breads since relocating. The doughs do not rise as nicely, and are, obviously, denser and less flavorful. I have not changed brand of yeast (SAF red label) and I don't think I have change anything technique-wise. The only real difference is that the water here in New York is much softer. I have noticed the flours I use (mostly King Arthur brand bread, whole wheat, and rye flours) do hydrate differently. But I would not think this would effect the rise. Any suggestions of things to look at in terms of how I am making things and whether the water aspect is real? HELP!!!