Pro tip: Stop baking sourdough with tap water if you live in a hard water area

I moved to Austin last year and my starter turned into a slimy mess for 3 months straight. Turns out the high chlorine and mineral content was killing the wild yeast before it could even get going. Has anyone else noticed a night and day difference after switching to filtered or bottled water?

2 comments

2 Comments

laura_white9912d ago

Moved to a city with hard water last year and my starter went completely flat for two months straight. Switched to filtered water from the fridge and it perked right up within a week. The chlorine really does a number on the natural yeast. Also noticed the bread itself tasted off before, kind of metallic or bitter. Simple fix but makes a huge difference.

ruby_murphy12d ago

Feel your pain on the metallic taste thing, that exact same bitterness drove me crazy until I figured out it was the water. Glad your starter bounced back so quick after the switch.