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TIL the lady at the Kansas City farmers market tossed my $18 sourdough starter because I fed it tap water
I had been babying that starter for 6 weeks and bragged about it to anyone who would listen. She sniffed the jar, made a face, and said the chlorine in our city water was killing the wild yeast, then handed me a bottle of filtered water from her own cooler. I switched that night and the thing doubled in size for the first time in 11 days. So now I am the annoying person telling everyone to stop poisoning their starter, and my last two loaves actually got a real oven spring. Anybody else had a starter perk up after swapping water, or am I just late to something everyone already knew?
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stellac9724d ago
Oh wow, the tap water thing got me too and I felt so dumb when I figured it out. My starter was this sad grayish liquid mess for almost two weeks and I kept blaming the flour. Switched to the cheap jug of spring water from the grocery store and within a day it was bubbling like crazy. Now I keep a gallon under the sink just for the jar and I flick a few drops on the counter to check for that pool smell before I use it. My loaves are still not pretty but at least they rise instead of sitting there like a brick. Six weeks of babying it and it was the water the whole time, that hurts.
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