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My sourdough starter was a total dud until I switched from tap water to filtered
I used to just use water straight from the sink for 6 months and my bread came out flat and gummy every time. Then my buddy at the farmer's market told me the chlorine in tap water kills the wild yeast, so I switched to a $10 Brita filter last week. Anyone else have a random change in ingredients that totally fixed a baking problem?
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harpercampbell2d ago
Same thing happened with my pizza dough when I switched to bottled water.
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wren_mitchell2d ago
Tried that once with my sourdough starter. Bought a fancy bottle of spring water because the tap water here is basically liquid chalk. Dough turned out flat and sad. Did some digging online and turns out the minerals in some bottled waters can mess with the yeast. Not all bottled water is the same, I guess. Went back to tap and let it sit out overnight to let the chlorine evaporate. Worked fine after that. Bottled water is a scam if you ask me.
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jessica9211d ago
Oh totally, did you try letting the tap water sit out overnight like the other person said? That worked way better for me than filtered water ever did. I had the same flat bread issue for months, then I just started filling a mason jar with tap water and leaving it on the counter uncovered for 24 hours before using it. The chlorine evaporates out and my starter finally got bubbly and active. Took about a week of that before I saw real results, so your mileage may vary.
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