Just realized my sourdough starter was weak because of my tap water

My loaves were coming out flat and dense for about two months. I thought it was my technique. Switched to using bottled spring water to feed the starter last week. The difference in just 7 days is crazy. It's way more active and doubles in size faster. My last bake had a much better rise and crumb. Anyone else have issues with their local water messing with fermentation?

3 comments

3 Comments

iris87319d ago

Try using a water filter pitcher, it's faster than waiting for a jug to sit out.

paulmartin19d agoMost Upvoted

Yeah, the "tap water messing with fermentation" thing is real. I read that chlorine or chloramine in city water can really slow down the yeast and bacteria. Some people just leave a jug of tap water out overnight so the chemicals evaporate.

wendy_park7623h ago

Oh man, same thing happened to me! My starter was just sluggish for weeks. I started leaving a big bowl of tap water on the counter for a full day before using it to feed the starter. Letting it sit lets the chlorine gas off. The next feeding, it was like a whole new creature, so bubbly and active. It made a huge difference in my bread's oven spring too.