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.