Had to choose between the original recipe and the new one for my sourdough starter after 8 years

I started my sourdough starter back in 2016 when I lived in Portland. Used the same flour and water ratio the whole time. Last spring I moved to a smaller apartment and the tap water here is different. My loaves started coming out flat and gummy. So I had a choice: stick with the old recipe that worked in Portland, or switch to a new ratio with bottled water and different feeding times. I went with the new one after trying the old one four times with bad results. Now my loaves are okay but they don't have that same tangy flavor. Has anyone else had to rework a long running project after a move? What did you change?

2 comments

2 Comments

miawalker1d ago

You say the new loaves are "okay" but lost the tangy flavor, so are you thinking about switching back to the old recipe now?

jakeperry1d ago

Right, the old tangy kick was the whole point, so why mess with what actually worked?