Finally nailed my sourdough after switching from tap to filtered water

My starter was always a bit sluggish and the crumb was tight. I started using filtered water from my fridge dispenser instead of straight from the tap, and the rise is way better now. Has anyone else noticed a big change just from the water you use?

2 comments

2 Comments

haydenm237h ago

Shows how small details matter.

alice4457h ago

Saw a whole article about chlorine in tap water killing yeast. Totally makes sense now. @haydenm23 is right, the small stuff really does matter.