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My sourdough starter went crazy after I moved to Denver
Honestly, I baked with the same starter for 3 years back in Chicago with no issues. Last month I moved to Denver and the thing just exploded in the jar overnight, it was a huge mess. I guess the altitude changes everything, even the feeding schedule. Has anyone else had to totally rethink their process after moving to a high-altitude city?
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derek8688d agoTop Commenter
My starter in Reno did the same thing, it was like a science experiment gone wrong. I had to cut the water in my feeding by almost a quarter to get it back under control. The dough proofs way faster up here too, you really have to watch the clock. It took me a solid month of flat, weird loaves to figure out a new routine. What feeding ratio are you using now to keep it tame?
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