We're glad to hear that you've been keeping up with your sourdough starter, Lydia! If you're at a higher elevation, you may find that you need just a touch more flour due to the drier climate. Ensuring that your starter is the proper consistency will help with fermentation, as a stiffer starter will ferment more slowly. The cooler temperature can also extend the fermentation time, which is totally fine, you just want to keep this in mind when checking your starter for ripeness and when you dough is rising. For suggestions on how to adjust recipes for your elevation, we'd recommend checking out our High-Altitude Baking Chart. We hope this helps! 

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