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My sourdough starter finally took off after I stopped using tap water from my Phoenix apartment.
I read a comment on a forum about chlorine levels and switched to bottled water, and my starter doubled in size within 24 hours after struggling for weeks, so has anyone else in a hard water area found a simple fix like this?
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elizabethwhite23d ago
Wait, you were using Phoenix tap water straight from the tap? That stuff is basically liquid rock. I'm shocked your starter ever bubbled at all. Letting it sit out only gets rid of the chlorine, not all the minerals. The hardness will still kill the weak yeast. Switching to bottled was the only move.
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black.mark23d ago
That's interesting, but my starter in Phoenix has always done fine with tap water left out overnight. Sometimes it's just about finding the right feeding schedule for your specific flour.
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