Just realized I was killing my sourdough starter with tap water

My buddy Paul who won 3rd place at the county fair last year told me the chlorine in my city water was wrecking the fermentation, and after switching to filtered water my starter doubled in size overnight. Anyone else run into this with their tap water affecting rise times?

2 comments

2 Comments

adam67521d ago

Wait, has anyone tested their water to be sure it's actually chlorine and not chloramine? They're different, and chloramine is way harder to filter out. I learned the hard way that letting my tap water sit out overnight did nothing for chloramine, and my starter still struggled until I started using bottled spring water instead. Just something to double check before you go all in on filtered water.

xena_kim21d ago

Oh wow, I never even thought about the difference between those two!