First high altitude sourdough bake
I've recently picked up baking again, in particular sourdough. My baking mostly occurs at sea level in CA, but I am spending part of summer at our house near West Yellowstone at 6,800 ft.
I brought my starter with me and did my first bake here. I anticipated altitude-related problems, but it turned out fine (I made a few adjustments).
The formula was:
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