My sourdough starter finally cooperated after 14 days of feeding it

I kept getting this dense, flat loaf no matter what I did. Turns out my tap water had too much chlorine, and I switched to filtered water from the fridge dispenser. After 14 days of clingy feedings and sticky hands, the starter finally doubled in size within 4 hours. I baked a round loaf yesterday and it had actual holes in the crumb, like real bread. Has anyone else had their water chemistry mess with their rise? I'm thinking about testing my well water next time.

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leo_jackson157d ago

Water chemistry messing with bread is just nature's way of saying sourdough is basically a moody roommate you have to cater to. Congrats on the holes, now you can charge rent for the air pockets.