I'm not sure if I need legitimate help or just "thoughts and prayers". I've had a starter since early Quarantine (March 2020) and it's amazingly still here. It bubbles when I feed it but doesn't seem "vigorous", but we are at 5,200' elevation AND keep a relatively cool kitchen/house (67 F). I do a float test before bread making but I've never been thrilled with recipes, so I'm giving this one a go and crossing my fingers! I didn't have enough starter for a whole cup so I'm halving that (and other amounts) but also adding 2 TBSP extra water + AP Flour because of elevation. I've just now combined the first batch of flour with the starter and am waiting 4 hours... is there anything else I can do??

• Reply