High Desert Sourdough Bread Help!
We just moved to Santa Fe, NM a little over a month ago. We moved from Washington State, where I’ve been making sourdough for years without any issues. I was even teaching workshops on it. I have a 183 year old starter. I knew high altitude would affect my bread baking, so I have taken every precaution and step to ensure my bread would continue to come out as nicely as it did in Washington. Here’s my issue: my bread is so full of wild ambient yeast that the wild ambient bacteria that is responsible for the “tang” in sourdough is indiscernible. I’ve done everything to retard the yeast and encourage the bacterial growth: lower hydration in my starter, lower hydration in my dough, bulk fermentation for up to 3 days, but still, all I get is a beautiful, fluffy loaf of white bread-no sour flavor at all. I make sourdough so I can eat it; the acetic (and lactic) acids in the wild bacteria and yeast break down the strands of gluten in the protein in wheat flour. This bread is so full of lactic acid from the healthy activity of the yeast that it really bothers my stomach. Has anyone had this issue, and if so, do you have any suggestions to rectify this problem? Any input and help would be greatly appreciated!