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Vent: my sourdough starter kept dying and it took me 3 months to figure out why
So I started a starter back in March and it kept going flat on me every 4 or 5 days, no matter how much flour I fed it. Turns out my tap water here in Phoenix has enough chlorine in it to kill the yeast, and I only figured that out after a buddy at work said to try bottled water. Three months of dumping jar after jar down the drain, and it was the water the entire time. Now I'm two weeks in with the bottled stuff and it's doubling like crazy, has anyone else run into this with their local water?
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brooke_murray1mo ago
Man that sucks, three months of dumping jars would make me lose my mind. Phoenix water is no joke, the chlorine out there is strong enough to smell sometimes. Glad you finally got it sorted and the starter is doing its thing now.
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