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Just realized my sourdough starter was flat because I was using filtered water from my fridge.
Switched to plain tap water left out overnight and the rise was totally different after just two feeds. Anyone else find their local water makes a huge difference?
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jennybailey5d ago
It's wild how we overcomplicate things trying to fix them. My grandma's bread was perfect with plain tap water, and we've spent years buying special filters and bottled stuff. Sometimes the old way just works because it's already balanced for the local environment.
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viola_garcia5613d ago
My friend's starter was dead until she switched from bottled to tap water.
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adam18612d ago
Read that minerals in tap water can help.
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hannahj4912d ago
It's not just about minerals, it's about chlorine. That stuff in tap water kills the yeast and bacteria you're trying to grow. Letting the water sit out overnight lets the chlorine gas off. That simple step fixed my starter when nothing else worked. Bottled water often lacks the minerals, but straight tap can be just as bad. You need the middle ground.
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