Hi Laura, adding an enzyme to our flour actually helps ensure that our flour performs more consistently from one year to the next (since enzyme levels in wheat can vary from one crop to the next). We used to add malted barley to correct for enzyme activity because it is also a source of enzymes, but found that the level and efficacy of those enzymes can vary just a smidge from batch to batch. The activity of straight enzymes varies less, so using them creates an even more consistent flour.  Also, the process of malting barley is very water and energy intensive, and we were looking for alternatives. 

It's extremely unlikely that the enzyme we add is causing your bread failures. A more likely cause of your recent issues may be related to the change in seasons. Around this time of year, when your home is likely cooler than it was over the summer, your sourdough starter and bread are likely to rise much more slowly. For help achieving more consistent results, check out our Desired Dough Temperature blog post. For more help troubleshooting, please don't hesitate to call our Baker's Hotline at 855-371-BAKE (2253). We're here M-F from 9am-7pm EST, and Saturday and Sunday from 9am-5pm EST. We'd love to help you figure out what's going on with your sourdough bread! 

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