Yes, I brought my sourdough starter with me to California. That's extremely nerdy in a culinary way, I know, but once you get used to a certain quality for your daily bread its difficult to go back to store-bought bread. Ironically last weekend my never-fail sourdough pancakes kind of failed. This weekend my first loaf of bread in the new climate looks to be a success. It rose well and has a nice crust. Tomorrow will tell if the flavor is good. (Its always a good flavor, some weeks its more sour than others).
Looks delicious. It's sort of an interesting experiment to see how the climate effects your baking.
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