December 3, 2016 - 3:50pm
Growing a starter in Seattle-Easy, in Santa Fe-Impossible
When I lived in Seattle growing a starter was no big deal. Since moving to Santa Fe, NM, it's been impossible. Some of the differences, that may or may not be relevant:
1. I went from sea level to 7300'
2. I went from humid to unbelievably dry
3. I now have (delicious!) well water vs. city water
4. Everything else is the same.
I'm using the formula from Peter's Whole Grain book, using pineapple juice, which worked great in Seattle.
Any ideas/suggestions why my starter just sits there and never develops?
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I'm on a well down here in Texas and had a similar problem. I switched to filtered water that I bought from the store in gallon jugs and my starter took off quite well. I use 50/50 AP/Whole Rye flour for feeding and stopped using pineapple juice after the fourth day. Also may want to consider twice daily feedings once your starter shows some life. The gal that runs the Northwest Sourdough website has some excellent YouTube tutorials on getting a starter going. Good luck.
I live in Santa Fe - at 7,000 feet - and don't have a problem making one here. I did it just recently. I use Debra Wink's recipe, using Dole pineapple juice from the little cans. It is on this site, or was originally, and is probably the same as your recipe. I use water from a Brita filter.
Crawford Best