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My sourdough starter went crazy after I switched to filtered water
I've been using tap water for my starter in Portland for like 6 months and it was always sluggish. Last Tuesday I used bottled spring water instead and the thing doubled in size in 4 hours... never seen that before. The chlorine in tap water must have been holding it back. Anybody else have their starter react weird to different water sources?
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the_holly14d ago
Filtered water is a game changer. I switched to Brita filtered tap water and my starter finally took off after months of being weak. Chloramine in tap water kills the good bacteria, letting it sit out for an hour before using helps too.
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