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My sourdough starter was flat for 2 months until I switched to filtered tap water
I used to just grab water straight from the sink, but my loaves came out dense and soggy every time. After reading that chlorine kills wild yeast, I used a Brita filter for a week and the bubbles doubled overnight. Has anyone else seen that big of a change just from swapping water sources?
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rileygarcia2d ago
Hold up, I'm gonna be the contrarian here. City water worked fine for my starter for months until I realized it was the temperature in my kitchen that actually killed the yeast, not the chlorine. Switching to filtered water made zero difference for me because the chlorine levels in my tap water are probably way lower than yours or something. I bet your starter just happened to hit its stride at the same time you changed the water, and the timing tricked you into thinking it was the cause. Correlation ain't causation with sourdough, that stuff is finicky for no reason half the time.
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logan5252d ago
My buddy swore by roux in his gumbo for years until he realized his tap water was basically bleach. Switched to bottled and it was like his starter finally woke up from a nap.
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