Does somebody know if an altitude of 5000ft would cause a 100% hydration sourdough starter to be thicker?
What I mean by this is that when I look at videos of bread making with a 100% hydration starter the starter seems to have the consistency of pancake batter and mine is less liquid.
Thanks.
What kind of flour are you using?
How are you measuring it?
I use 80% all purpose and 20% whole wheat flours and a 1:1:1 ratio to do the feedings.
I measure by weight in grams.
My 100% hydration starter seems to be the same consistency here as it was at sea level.
Is it like pancake batter?
If anything usually the opposite is true. The lower humidity at higher elevations can cause dough to be drier and thicker.
That’s what I thought but wasn’t sure,thanks.
There are lots of variables so always good to explore any possibilities when uncertain. Good luck!
I feed my starter at a ratio of 1.2.2 one part starter to two parts flour and water by weight; this is my understanding of a 100% hydration, also I use a 50/50 blend of bread and whole wheat flours.