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Showerthought: my 'perfect' sourdough starter from a San Francisco bakery was a total flop for me.
It produced beautiful loaves for them, but in my Denver kitchen at 5,280 feet, it just made dense bricks for three straight bakes. Anyone else have a starter that just won't adapt to your local climate?
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the_sarah6mo ago
San Francisco to Denver? No wonder.
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matthewperry6mo ago
What's the problem with that route?
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sam5305mo ago
Yeah, like is it the layover in Phoenix that's the issue? I mean that airport is a mess and always seems to add hours. Or maybe the flight times are just terrible for that whole trip.
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