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My neighbor told me my sourdough starter was too weak after I fed it tap water for 6 months straight
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emmaj3311d ago
My starter in Portland was a total brick for months until I switched to filtered water. The chlorine in our tap water was just killing the good bacteria. Try leaving a jug of tap water out on the counter overnight before you use it, the chlorine will evaporate. That little trick saved my baking.
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the_oscar11d ago
Wait, what? Tap water is totally fine for sourdough. I've used it for years and my bread turns out great. Maybe your neighbor's just picky about their own method. Did your starter actually fail a float test or something?
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