The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

100% hydration starter at high altitude

lacoet's picture
lacoet

100% hydration starter at high altitude

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.

David R's picture
David R

What kind of flour are you using?

How are you measuring it?

lacoet's picture
lacoet

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.

estherc's picture
estherc

My 100% hydration starter seems to be the same consistency here as it was at sea level. 

lacoet's picture
lacoet

Is it like pancake batter?

Edo Bread's picture
Edo Bread

If anything usually the opposite is true. The lower humidity at higher elevations can cause dough to be drier and thicker.

lacoet's picture
lacoet

That’s what I thought but wasn’t sure,thanks.

Edo Bread's picture
Edo Bread

There are lots of variables so always good to explore any possibilities when uncertain. Good luck!

RichLee44's picture
RichLee44

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.