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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?
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iris8736mo ago
Try using a water filter pitcher, it's faster than waiting for a jug to sit out.
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paulmartin6mo ago
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.
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wendy_park766mo 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.
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