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Tried making sourdough in Denver and my starter completely flopped
Visited my sister in Denver last month and decided to bake her a loaf of sourdough. My starter that works perfect back home in Chicago just would not bubble or rise at all at that altitude. I tried feeding it twice as often for 3 days straight and got maybe one small bubble. Ended up buying a local Colorado starter from a bakery down the street and that worked way better. Anyone else have trouble baking when traveling to a different climate or elevation?
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joseph4552d ago
Read somewhere that the yeast actually works slower in higher altitudes because there's less air pressure or something... makes sense it'd mess with a starter.
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morganhayes5h ago
Huh, it's wild how the little things (like air pressure) sneak up on you at the worst times.
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