The Lemmon Loafs
Hi there everyone! I'm new to the forum and have looked around and decided to post my own little topic searching for some advice.
I spend my summers on a Moutain in Arizona called Mount Lemmon. It's at 9,157ft. This summer a friend suggested that I capture some wild yeast and make sourdough bread. I did so and have since been making loafs of sourdough with varying degrees of success (or rather, results). They all have been quite tasty!
I'm off the mountain now, back in Tucson, and I took my starter with me. It didn't like the pressure change of 6000ft so it took a few days to revive. It's interesting how different the baking characteristics are at the different elevations!
This morning's loafs came out very tasty! Incredible flavor, nice crunchy crust. But, as has been a recent trend (both on the mountain and off), the loafs have a hard time rising... only ~20% overnight.
I had one particular loaf on the mountain that rose fantatsically well and ended up being the ultimate french toast for breakfast for several mornings. But that loaf seemed to be out of the ordinary!
I have come to conclude that it's not rising nearly as well as it should for the following possible reasons:
a.) I'm proofing it too long
b.) I'm letting the starter sour too much, creating a very acidic environment so proofing just zips through and then there is hardly any activity anymore.
That's all I can think of. Suggestions much appreaciated :D