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?

3 comments

3 Comments

troy_torres24d ago

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

oliver_stone1524d ago

Guess I'll just drink from the hose then.

troy_torres24d 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.