Took me 6 months to realize my tap water was ruining my sourdough starter

Honestly, I spent months thinking I just had bad luck or bad flour. Kept getting this weird grayish starter that never rose right. Then my buddy who bakes in Austin told me to check the chlorine levels in my water. Grabbed a cheap test kit from Home Depot for like 10 bucks and sure enough, our city water here in Phoenix has double the chlorine of normal. Started using filtered water and bam, perfect rise in like 3 days. Anyone else deal with something dumb like that messing up their fermentation?

2 comments

2 Comments

gray_roberts26d ago

Wait, double the chlorine?! That's insane, I would've never thought to check that.

tarac1626d ago

@gray_roberts yeah it's crazy how many little things add up like that.