Can a sourdough starter be kept alive if you live in a dry climate? I have recently moved to Colorado and now I live in a dry climate at about 5,000 ft (the western slope).  I had a starter in Sacramento CA with me for years, but I'm told that it is too dry here to keep the starter alive.  Is that true?  My fridge sure is humid and I would think that would be fine.  Anyone have any advice?  Thanks!
I moved from Monterey CA to Bullhead City AZ, a very arid climate. I brought my starter with me. The biggest change I had to make was using cling wrap and a rubber band around the jar. I didn’t do that in the beginning and I always had a dry skin across the top. This fixed my issue. My bread is just as great as before. I did also need to hydrate the dough a bit more. Otherwise it has been a success for me.