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Spent 3 weekends fighting my sourdough starter before figuring out the tap water was the issue
I moved to Austin last month and my starter went from doubling in 6 hours to barely bubbling after 2 days. I tried different flours, warmer spots, even bought a proofing box. Finally on the third Sunday I tested bottled water instead of tap and it woke right up. The chlorine here is brutal for wild yeast. Has anyone else had a water switch kill their starter like that, and did you just stick with filtered or spring water after?
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