High elevation help from beginning!
Hello fellow breadians!
I recently received a sourdough starter here in Denver, CO.
At an elevation over a mile, I know there are a lot of changes that need to be made to recipes.
I have been refreshing my starter with:
75g bread flour
25g whole wheat
Just fed at 11 am MST.
Any suggestions on a levain recipe and bread recipe? Any suggestions on a timeline? I have baked sourdough loaves at sea level to moderate success but REALLY want to impress someone with a loaf.