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Update: My sourdough starter was flat for a month until I changed my water
I was getting really frustrated because my starter just wouldn't get bubbly, no matter what flour I used. After about four weeks of this, I read a comment online about chlorine in tap water. I switched to using bottled spring water from the store. Within three days, it doubled in size and was finally active. I guess the chemicals in my city water were killing the yeast. Has anyone else had to switch their water source to fix a starter?
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blair_torres7026d agoMost Upvoted
Flat for a month" describes my cooking skills perfectly.
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skyler62226d ago
Man, that hits home. I see this everywhere now. People just accept being bad at basic stuff as a personality trait. Like cooking, fixing simple things, even just following a recipe. We make jokes about it instead of learning. It's a weird point of pride to be helpless. Makes you wonder how it got this way.
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