My sourdough starter went flat after a move to Portland

Last week I moved from a dry climate to Portland. My starter, Betty, was a beast for 3 years. Always doubled in 4 hours. Got here, fed her as usual with 100 grams each of flour and water. Nothing. Just a few bubbles. Tried different tap water, even bought some bottled. Still sluggish. My friend here said the humidity change can really mess with them. She's not dead, but she's not right. Anyone in a wet area have tricks for this? Do I just keep feeding and wait it out?

2 comments

2 Comments

max8081mo ago

Yeah, @the_spencer is right on the money. My starter did the same thing moving to the coast and a stiffer mix for a few feeds totally fixed it.

the_spencer1mo ago

Heard the same thing from a baker friend in Seattle. The yeast and bacteria just get shocked by the big humidity shift. Might need to adjust your feeding ratio for a bit. Try a little less water, like 90 grams to 100 grams of flour. Makes it a bit stiffer so it can fight the damp air. Just keep at it, Betty will come around.