Finally got my sourdough starter to double in 4 hours after 3 months of failed batches

Kept seeing people online say you just need 7 days and a good recipe to get a bubbly starter. But mine was a flat, soupy mess until I realized the issue was my tap water in Denver. The chlorine here kills the yeast. Switched to bottled spring water and it took off within a week. Has anyone else dealt with tap water ruining their fermentation?

2 comments

2 Comments

sean_foster5228d ago

That thing about Denver tap water being different is wild. I'm pretty sure my starter struggles are the same - I'm up in Fort Collins and it's basically the same water situation. You mentioned the chlorine killing the yeast, but have you tried just letting the tap water sit out on the counter for a day before using it? I heard that lets the chlorine evaporate off. I've been doing that for a few weeks now and my starter's still a little sluggish, not doubling in 4 hours yet. Do you think it's the chlorine or could there be something else in the water that's messing with it too?

wrenwilson28d ago

Hold on, are you sure it's the water and not something else entirely? Look, if you're letting it sit out for 24 hours and the chlorine should be gone, then that's probably not your main problem anymore. I've read too many people blaming their water when really their starter just isn't getting fed enough or the room is too cold. Fort Collins and Denver water come from different sources anyway - one's mostly South Platte and the other is a mix of reservoirs and river water, so the mineral content isn't the same at all. If your starter is sluggish after weeks, maybe try a warmer spot or switch to a 1:2:2 ratio of starter to flour to water. Most home bakers overthink the water thing when their starter just needs more patience and a better feeding schedule.