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Took 14 months to crack my sourdough starter issue in Austin
My starter kept turning hoochy and flat no matter what I did. Tried every ratio from 1:1:1 to 1:5:5, swapped flours like crazy, even bought a fancy proofing box from a shop on South Congress. Turned out my tap water had too much chlorine for the bacteria, switched to filtered and it took off in 3 days. Anyone else fight a simple fix for way too long?
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the_joseph11d ago
Figured mine out after six months of fighting it here in Houston, same exact story with the chlorine... ended up leaving a jug of water out on the counter overnight before mixing, that did the trick too. Also learned my kitchen was way too cold in the winter, so I moved the jar on top of the fridge where it stays warm. Once I fixed the water and the temp, my starter doubled in like four hours, flat and hoochy never came back.
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