New to the forum. I recently came across a book in a used book store titled "Alaske Sourdough" by Ruth Allman. Interesting book with a bunch of no nonsense recipes.
2 cups thick potato water
2 cups flour
2 tbls sugar
Let sit three days. Add a couple of tbls flour and one of sugar. Let sit for at least 4 more days.
My question is: Does altitude affect the process? I live at 7000' and at day six there are only a few very small bubbles on the top of the starter. After making up the starter it doubled the first day and then subsided. Did the day 3 feed and forgot to watch for the rise. Comments?