Saw a huge change in my sourdough after switching to filtered tap water

I used plain tap water for 2 years and my loaves were always flat and dense. After 3 weeks with a basic Brita filter the crumb opened up completely. Has anyone else seen that big a difference from just changing water?

2 comments

2 Comments

eric_murray264d ago

Ask him what temp his water was before and after the filter change. I had a buddy who swore his tap water was ruining his bread but it turned out his cold tap was actually warm because of the pipes in his house. The filter could be cooling it down a few degrees and that might be doing more work than the actual filtration. Did you test the PH or chlorine levels at all or just swap and hope for the best?

grant_hart5d ago

You said the crumb opened up. But did you change anything else like timing or temp too?