My sourdough starter finally took off after I switched to filtered water

I was getting the same flat loaf for 3 months until I swapped tap water for a Brita filter... now I get a 40% taller rise and the crumb is way more open. Has anyone else noticed a big difference from their water source?

2 comments

2 Comments

clairec783d ago

Oh ABSOLUTELY it's real. I thought I was going crazy for months with flat, dense loaves. Switched to filtered water and it was like magic. The chlorine in tap water kills off the good bacteria and yeast you're trying to cultivate. My starter went from barely bubbling to doubling in 6 hours flat. And no, I didn't change anything else - same flour, same feeding times, same room temp. It's definitely not just in your head.

kelly.parker5d ago

Wait, is this actually a real thing or just confirmation bias? Like, did you change anything else around that time, like hydration or feeding schedule? I've seen people swear by tap water and get amazing loaves.