TIL my sourdough starter works better with filtered water from the fridge

I had to pick between using tap water straight from the sink or the filtered stuff I keep cold, and my last two loaves with the filtered water rose way higher. Has anyone else seen a big change from just switching their water source?

3 comments

3 Comments

cole54923d ago

Chlorine in tap water can kill the yeast.

reese_hayes7123d ago

Honestly that's way overblown. Most tap water has such a tiny amount of chlorine it doesn't matter at all. People have been using straight tap water for baking and brewing forever with no problems. Letting it sit out for a bit gets rid of any trace chlorine anyway. The yeast is a lot stronger than folks give it credit for.

green.reese23d ago

Actually, it's ruined a batch of mine before.