Warning: my sourdough starter went nuclear after I moved to Denver

Last week, it doubled in size in like 2 hours and overflowed all over my kitchen counter. The high altitude here is messing with my whole process. Anyone in the Rockies have tips for adjusting hydration?

3 comments

3 Comments

felix8241mo ago

My starter in Boulder went nuts too, I had to drop the hydration by almost 10%. It's a real thing up here.

mary7761mo ago

Altitude's just an excuse for not feeding it right.

paulschmidt1mo ago

Look up the science on air pressure and yeast activity. It's not an excuse, it's basic physics. Lower pressure at high altitude changes how gases behave in your dough. Your starter can overproof way faster because the bubbles expand more. That's why bakers in Denver or Boulder change their recipes. It's not about feeding, it's about adjusting to your environment.