Different climates will have a drastic impact on a sourdough starter. Consider that the Portland weather may be less humid than Virginia during certain times of the year, or your kitchen may not have had years of baking yeast floating around. Try adding a bit more water to the starter to create the desired consistency, and feeding it a few more times to encourage the yeast growth. You might want to consult with some of the area's wonderful bakeries, including Ken's Artisan Bread, Baker and Spice, Grand Central Baking, Pearl, and Fleur de Lys, for help with the water issue. Happy baking! Laurie@KAF

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