I used to make bread here and there with some pretty good success. Granted, this was in San Francisco and it was never with a starter. I was determined, though, after reading an article in Saveur recently to try a starter once and for all. So I tended it and cared for it for 10 days and today I finally got to make it. While it tastes great, it did not rise as much as I thought it should and was rather dense (here my dad would say, Love to! do you tango?). I am assuming this could have to do with me being in the mile high city, but I am a "cooker" not a "baker" and have exhibited little patience in troubleshooting. Any ideas would be appreciated. Can I keep the starter and adjust the recipe? This is what I used: http://www.saveur.com/article....
You usually measure it in shots, not teaspoons.
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