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My sourdough starter was a total rock for months and I just figured out why
I kept feeding it with tap water from my kitchen sink, which is super hard where I live. My loaves were coming out dense and flat, and I thought I just had a bad starter. Then my buddy who works at the water plant told me our city water has a ton of chlorine and minerals that can kill the yeast. I switched to bottled spring water two weeks ago and it's like a whole new bubbly beast. Anyone else run into this with their city water?
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gavinw455d ago
Man, that makes so much sense. My cousin had a similar thing with her kombucha scoby. It just would not grow right in her old apartment. Turns out the building had old pipes and the water had a weird metallic taste that was messing with it. She started using filtered water and it fixed everything.
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