Finally figured out why my sourdough wasn't rising after 4 months of trying

Ngl I was about to give up on my starter until I read a blog post by a baker in Portland called The Sourdough Journey. It turns out my tap water in Austin has way too much chlorine and it was killing the yeast. I switched to filtered water and my starter finally doubled in size after 3 days. Did anyone else's city water mess with their baking?

3 comments

3 Comments

thea6028d ago

Same problem here in Phoenix. Filtered water saved my starter too.

mark_chen628d ago

Heard some baker say that tap water in certain cities is actually worse for sourdough because of chloramines. Filtered seems to make a big difference for keeping the culture healthy.

rileyprice5d ago

@mark_chen62 that blog is just wrong because I used regular Austin tap water and my starter was fine.