I fed my starter at home before heading out on vacation. It almost
exploded out of the container while sitting in the refrigerator. I
took some of it with me, in the car (not in a cooler), it did explode
out of the container.
When I arrived (we traveled from sea level to about 7500 feet) I took
it out (it was leaking out of the container), added salt, let it sit
a couple hours or so and then put it in the refrigerator. Then took
it out next day to knead and shape. It is shaggy and no gluten. I
tried kneading a few times, resting a while between kneads, adding
flour to make it less sticky but couldn't get it to form a nice
smooth skin. It has craters on the surface, although it does seem rise.
Is it the altitude or allowing it to sit too long? I was hoping to
make bread at altitude, but so far no luck. Any advice is appreciated.
Thanks.