My sourdough starter was flat until I switched to a different water source

I kept getting dense loaves with my starter, even after feeding it on a strict schedule. The issue turned out to be the chlorinated tap water in my city, which was weakening the yeast. I started using filtered water from my fridge, and the starter doubled in size within two days. Has anyone else found their local water makes a big difference?

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4 Comments

troy_torres6mo ago

Wait, you guys aren't using filtered water? That's the first thing I check.

2

oliver_stone156mo ago

Guess I'll just drink from the hose then.

1

troy_torres6mo ago

Notice how we all just accept the little risks now. Like, we'll worry about big stuff but drink random hose water without a second thought. It's a weird trade-off.

6

charles_baker284mo ago

Makes sense, the little things like water quality are easy to overlook until they mess with something specific. @troy_torres has a point about how we pick and choose what to worry about, it's like we'll obsess over one variable but forget the basic stuff.

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