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My sourdough starter flopped until I switched from tap water to filtered
I spent 3 months in Denver trying to get my starter to double consistently and it just would not cooperate. My friend from a bakery in Boulder told me to try filtered water instead of straight tap and the difference was night and day. I've heard Denver water has extra chlorine that kills the natural yeast activity. Has anyone else run into this issue in a city with treated tap water?
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spencerl3212d ago
I read a post from a baker in Portland who tested their tap water's chlorine level with aquarium test strips and found it was way higher than the recommended amount for sourdough. They started letting their tap water sit out overnight to de-gas before using it, and that worked alright but filtered water was still better. My buddy in Phoenix had the same problem with their starter until they switched to spring water from the grocery store. It's pretty wild how much the water chemistry varies by city and how picky those wild yeast colonies can be.
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