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I finally got my sourdough starter to double in size after 3 weeks of trying
I have been messing with this starter since mid January and it just sat there looking sad. I followed the same routine every day, 50 grams of flour and 50 grams of water, but nothing happened for the first two weeks. Then I read somewhere that tap water can kill the yeast if it has too much chlorine. I switched to bottled water on a Tuesday and by Friday morning the thing had doubled in a little over 6 hours. The bubbles got bigger and it smelled way more tangy instead of just like wet flour. I finally baked my first loaf yesterday and it came out with a decent ear and a soft crumb even if it was a little flat on one side. Has anyone else had a big shift just from switching water sources?
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davis.olivia1d ago
Funny how something so basic changes everything.
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lee6891d ago
Used to think tap water was fine for everything, even making bread, but after fighting my starter for almost a month I finally caved and tried bottled water. Big difference. Mine went from barely bubbling to doubling overnight like yours did. I honestly thought people were being overly picky about water but now I get it. Still feels a little wasteful buying bottled water just for flour and water though. Your first loaf sounds way better than my first attempt too, mine was a brick.
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