As a follow up to Sue's question and PJ's answer, would it be possible to do an article about the various adjustments needed for different climates? Also I'd love to have some kind of 'Baking 101', like 'what to do if the starter is to dry or is it to dry at all?' etc. There is an incredible amount of information in the posts and comments, but it's very hard to find when you are in a pinch. This is such a great blog, I'm coming often just to check if there is something new up. Thanks!

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