The way my sourdough starter changed after I moved across town
I had that starter going for about three years in my old apartment near downtown Denver. It was reliable, bubbly, and made decent bread every time. Then I moved to a place on the south side about six months ago. The first two loaves came out flat and dense, and the starter took forever to rise. I figured it was the water, so I switched to bottled for a bit, but that didn't help much. Turns out the temperature difference was the real issue - my old kitchen sat around 72 degrees year round, but this one drops to 65 at night. Once I started keeping it on top of the fridge, it perked right back up. Has anyone else had their starter act weird after a move?