I run a small bakery which is specializing in rye breads.

This year in Australia we have been in a terrible drought which badly
affected rye plantations. The situation has become so serious that in fact
Australia has been forced to buy German rye flour because there is no longer
local stock available. The introduction of this new flour manifested a
disaster for my bakery. The sour made of this German rye has dramatically
lesser acidity, and it diminishes daily!

As a result of this reduced amount of lactic and other acids in the dough,
the quality of the bread has severely worsened.

The pure cultures of yeast and lactobacilli are unavailable in Australia and
I have to rely on trying making a new sour with wild organisms witch is time
a consuming and uncertain process. (Particularly taking into account that
the new flour was unsuccessful initially anyway)

I have already tried to refresh the sour using yeast, but to no avail.

If anyone could help me with my problem and give me any advice I would be
very grateful.

Thanks,

Michael