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My sourdough starter doubled in 4 hours after I switched to filtered water
Read on The Fresh Loaf that chlorine in tap water kills the bacteria. Tried it with a Brita pitcher and my starter went crazy. Anyone else have that big of a change from just changing water?
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hunt.rowan2d ago
dakota_rivera's "murder chemicals for yeast" is exactly what I think is going on. I didn't realize how hard the tap water was in my area until I tested it after a friend warned me. Mine's apparently got so much chlorine and chloramine in it that I'm pretty sure it's also the reason my houseplants were sad. The filter honestly changed everything for my starter, it went from barely rising to doubling in 4 hours flat. Now I keep a gallon of filtered water just for my baking, and my starter acts like it's on steroids.
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dakota_rivera2d ago
Brita water turned my starter into a little monster too. I was using tap water for months and getting this sad sluggish blob that barely bubbled. Switched to filtered and it doubled in like 3 hours, I actually got scared and named it "The Hulk." Now I'm that weirdo who tests the pH of my tap water before baking because apparently my pipes are full of murder chemicals for yeast. My kitchen counter looks like a science experiment gone wrong but hey, at least my bread doesn't taste like a swimming pool anymore.
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