Here's a simple sourdough starter recipe that you can use at high altitudes:
Ingredients:
50 grams (1/4 cup) FLOUR (such as whole wheat, rye or white)
50 grams (1/4 cup) WATER
Instructions:
Mix 50 grams of flour with 50 grams of water in a clean glass jar or bowl.
Stir well to fully incorporate the flour and water into a thick, pancake-like batter consistency.
Cover the jar or bowl loosely with a clean cloth or plastic wrap, leaving some space for air to circulate.
Place the jar or bowl in a warm spot in your kitchen, away from direct sunlight.
Let the mixture ferment for 24 hours at room temperature, allowing wild yeast and lactic acid bacteria naturally present in the flour and air to start fermenting and colonizing the mixture.
After 24 hours, discard half of the mixture (about 100 grams) and add 50 grams of fresh whole grain flour and 50 grams of water to the remaining mixture. Stir well to combine.
Repeat the process of discarding half of the mixture and feeding it with fresh flour and water every 24 hours for about 5-7 days, or until your sourdough starter becomes active and bubbly.
Once your sourdough starter is active and bubbly, it's ready to be used in sourdough bread recipes!
Note: At high altitudes, the fermentation process may be faster due to the lower air pressure and thinner atmosphere. Keep an eye on your sourdough starter and adjust the feeding schedule accordingly to ensure that it doesn't become too acidic or develop off-flavors. You may need to feed it more frequently or use less starter in your bread recipes to accommodate for the faster fermentation.
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