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My sourdough went from sad pancake to perfect loaf in 48 hours after I stopped using tap water
For months, my starter was sluggish and my loaves were flat, no matter what flour I tried. I was using regular tap water from my kitchen sink (which I guess has a lot of chlorine in it). On a whim, I switched to bottled spring water from the store, and within two days, the starter doubled in size and got super bubbly. The next bake was a completely different story, with a great rise and an open crumb. Has anyone else had a simple switch like that totally fix their baking?
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martin.vera5d agoRising Star
Found my flour was the real problem.
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Oh my god, YES. Same thing happened to me. My starter was just dead for weeks. I started leaving a jug of tap water out on the counter overnight before using it, the chlorine evaporates off. Total game changer and way cheaper than buying water. Also, if your water is super hard, that can mess with it too.
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