Just realized my sourdough starter is way stronger after switching from tap to bottled water

For months my loaves were dense, but after using bottled spring water for two weeks, the rise is crazy good. I think our city's chlorine was killing the wild yeast. Anyone else seen a big jump from changing one small thing like this?

3 comments

3 Comments

wesley63911d ago

Yeah, I read something about that in a bread forum last year. A lot of people were saying that even the tiny amount of chlorine in tap water can really mess with the microbes. It makes total sense when you think about it, since chlorine's whole job is to kill tiny living things. My tap water tastes fine, but I guess that doesn't mean it's good for a starter. Might have to try the bottled water trick myself.

viola_garcia5611d ago

Oh great, another thing my tap water is ruining.

craig.parker11d ago

Switched to leaving my tap water out overnight in an open jug. The chlorine evaporates off and my starter got way more active within a couple of feeds. It's free and way easier than buying bottles all the time.

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