My first sourdough loaf actually rose this time - found out my tap water was the problem

I read in a King Arthur blog that chlorinated water can kill your starter, so I switched to filtered water for a week and finally got a decent oven spring. Anyone else have a random kitchen fix that made all the difference?

3 comments

3 Comments

blair_martin28d ago

My buddy Dave had the same problem with chlorinated water killing his starter. He switched to using bottled water from the grocery store for a couple weeks and his starter went from barely bubbling to doubling in size overnight. He still keeps a jug of that spring water under his sink just for baking days now.

adamk9529d ago

Chlorinated water can kill your starter" - did you just let the tap sit out first or go straight to fancy water?

lee_reed29d ago

Oh yeah, my buddy Mike had the exact same struggle for months. He kept wondering why his starter was so sluggish and then one day his wife pointed out they'd just got a new water softener system. He started using bottled spring water for his feedings and within two days the starter was doubling in size like crazy. He still swears by that fix and won't even let the tap water near his starter jar now.