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My sourdough starter went from flat and dead to doubling in 4 hours after I switched one thing
For about 3 weeks my starter just sat there doing nothing, maybe a few tiny bubbles, never rising. Then a baker at the Saturday market in Traverse City told me to stop using tap water and try bottled spring water instead. Two days later it was doubling in about 4 hours and smelling like yogurt, which I honestly did not believe was possible. Has anyone else had their water mess with their starter like that, or was it just my tap being weird?
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