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My sourdough starter went from flat to fantastic in about two weeks
It was a sad, sluggish mess for the first week, barely doubling after a feed. I was using tap water from my apartment in Denver. Switched to bottled spring water and kept it in the oven with just the light on for a tiny bit of warmth. The difference was wild. It started tripling in size and got that perfect sour smell. Anyone else have a simple fix that totally saved a starter?
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brian_hart8d ago
Oh, so the secret ingredient was just... buying water. I love that for us.
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henryr458d ago
Wait, did you mean buying bottled water? I thought the fix was just installing a basic filter on the tap. That's way cheaper long term.
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