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Why does nobody warn you about Chicago winter sourdough hydration?
My starter went from perfect bubbles to a sticky mess this Tuesday when the furnace kicked on and dropped my kitchen humidity to 20%, so now I'm wondering if anyone else has to adjust their water amount by like 2 tablespoons every season change or if I'm just losing my mind over here?
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mark_price9d ago
Heard a baker say flour acts different every season, so yeah, you're normal.
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