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My aunt's 80 year old sourdough starter finally died and she blamed the tap water, not the fact she kept it next to her radiator
She keeps that jar on the shelf right above the heat register in her kitchen in Tucson and has been feeding it tap water for 40 years. I brought my own starter over last month and set it on the counter across the room, and hers went flat within 4 days while mine bubbled fine. Turns out the heat was cooking it slowly the whole time, not the water. Anyone else have a relative who swears by a method that's secretly killing their starter?
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gavin_reed6d ago
My mom had hers sitting like two feet from the stove for probably 15 years and I always figured it was fine because it kept bubbling. Then I moved mine to the other side of the kitchen, away from the oven, and the difference was nuts. Same flour, same tap water, but the cooler spot starter rose way faster and didn't smell like nail polish. I used to back her up when she blamed the water too, now I'm pretty sure heat was the real issue the whole time.
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