Florida is a different planet for sourdough bakers. The humidity hovers around 70-90% most of the year, and your kitchen temperature in summer can easily sit at 82°F even with AC running.
Your starter will ferment faster here. Much faster. A starter that peaks in 8 hours in Portland might peak in 4 hours in Venice. You have to watch the dough, not the clock.
Hydration matters differently too. The flour absorbs moisture from the air, so your 75% hydration dough might feel like 80% on a muggy afternoon. Start with less water than the recipe says and adjust by feel.
This post is a placeholder — the full version will publish at launch with real measurements, photos, and the schedule Mom actually uses in her kitchen.