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Just realized how much better my sourdough got after I stopped using tap water
For six months, my loaves were always a bit flat and dense, even though I followed the recipe exactly. I switched to bottled spring water two weeks ago, and the rise is totally different, with a much more open crumb. Is my city's water really that bad for baking, or did I just get lucky?
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kai_park14h ago
Wait, you used tap water for six whole months... @ruby_rivera76 is right about the chlorine thing wrecking the yeast. No wonder your loaves were flat all that time.
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