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PSA: My sourdough starter was a brick for years because I was using tap water.
I finally got a water report from my city and the chlorine level is over 2 ppm. I switched to filtered water last week and it's like a different organism. Does anyone else have to deal with bad tap water for their starter?
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terryb117h ago
Wow, that explains so much. I always thought the chlorine thing was overblown. My starter was just sluggish and never really doubled. Used filtered water from a pitcher on a whim and it finally took off. Your post makes total sense now.
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Yeah, the "sluggish and never really doubled" thing hits home. My starter was basically a sad, flat pancake for months. I felt so dumb, like I was trying to raise a pet rock. I was convinced I had the wrong flour or my kitchen was too cold. @terryb11 is right, switching to filtered water was a total game changer. Now it actually bubbles up like the pictures online. I should have just tried that years ago.
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