My sourdough starter went from flat to amazing in just four days

I keep my starter in a jar on the counter and for months it was just okay, not much rise. Then I switched from tap water to bottled spring water and fed it twice a day instead of once. In four days it doubled in size and got those perfect bubbles. The bread I made yesterday was the best I've ever had. Has anyone else seen a huge jump from changing the water?

3 comments

3 Comments

wells.morgan21d ago

Totally makes sense about the water change. Read somewhere that chlorine in tap water can really mess with the yeast and bacteria. Feeding it more often probably gave it a constant food source to get really active. That's awesome it worked out so fast, sometimes the fix is simpler than you think. Might have to try the spring water trick myself.

jesse_barnes3721d ago

Yeah the chlorine thing is real, I had the same problem with my first starter. Switched to bottled water and it was like night and day, finally got it to double.

hall.ruby10d ago

You saying "the fix is simpler than you think" is so true. I used to be all about using tap water, thought the chlorine thing was overblown. But my starter was just sluggish for weeks. Finally caved and grabbed some cheap store brand spring water. Saw bubbles in like six hours. Felt kinda dumb for not trying it sooner.