My sourdough starter went crazy after I moved to Denver

Grant Johnson · 2026-03-11T12:50:05.642555+00:00

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?

derek8686mo ago

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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milesl627mo ago

Actually it's the lower air pressure, not the altitude itself.

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lily_craig7mo ago

My aunt's bread in Santa Fe was always so dense.

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