seth_martinez21•7d agoProlific Poster

TIL I was burning my sourdough starter with tap water this whole time

So I visited this bakery in Austin last month and watched them feed their starter. The baker told me the chlorine in city tap water can actually kill the natural yeast over time. I had been using straight tap water from my sink for about 6 months and wondering why my bread was getting denser and less sour. They recommended letting the water sit out for 24 hours or using filtered water instead. Switched to bottled spring water last week and my starter doubled in size after just 2 feedings. Has anyone else had this issue or am I just late to the party?

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1 Comment

emma_mitchell7d ago

Switch to a dechlorinator drop. Cheaper than buying spring water.