One Step Forward, two steps back
I finally managed to find some unglazed quarry stones and make my faux brick oven this weekend. I was amazed at the difference in the amount of rise I got, and also the beautiful color. I was so thrilled to pull those first loaves out of the oven..
The problem is, the taste. While I used to get the most wonderful sour taste out of my sour dough bread, lately, I have noticed less and less. At this point, my sourdough tastes about the same as if I was using regular baking yeast. I have never made sourdough and regular yeast bread at the same time, so I don't know if contamination is possible, or if the yeast that produced the delightful flavor at first have now died off. Any suggestions?