My sourdough starter went 3 months before I figured out the mistake

Kept feeding it the same way every day. Discard, add flour, add water. But it never doubled. Just sat there bubbly but flat. My neighbor who runs a bakery in Denver asked what water I used. Tap water. She laughed and said the chlorine was killing my yeast. Switched to filtered water and popped it in the warmer part of the kitchen. Took about 4 days but it finally rose like crazy. Now I bake 2 loaves a week and they actually have oven spring. Anyone else fight with their starter for months before realizing something simple?

2 comments

2 Comments

logan_thomas876d ago

Finished my own month long fight with tap water last spring, feels good to finally get that rise going.

sethr116d ago

Used to think tap water was fine for bread, not gonna lie. But after messing around with filtered stuff for a while, it's wild how much clearer the flavor gets.