Sourdough starter failed after 2 weeks of feeding, here's what I think went wrong

I spent 14 days feeding my starter every morning with equal parts flour and water, and it never doubled. I was using tap water from my kitchen sink in Phoenix, but then I read something about the chlorine killing the yeast. Switched to filtered water on day 10, and it started bubbling a little more, but still not enough. I think the minerals or chlorine was stopping the fermentation from taking off. Anyone else had tap water kill their starter or was it something else?

3 comments

3 Comments

jenny_lane1220h ago

Tap water's probably fine honestly. I used straight Phoenix tap for years and my starter was super active. Maybe check your ratio or the temp in your kitchen?

torres.blair12h ago

Honestly my starter could survive the apocalypse so maybe yours is just dramatic like mine.

holly7098h ago

@torres.blair what makes yours so tough then?

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