Pro tip: My grandma's sourdough starter advice nearly ruined my bread

My aunt told me to just keep feeding my starter with tap water like she does, so I did that for 2 weeks. Turns out the chlorine in my city's water here in Austin was killing the yeast activity. My loaves came out flat and dense every time. Has anyone else had their water chemistry mess with a family recipe like this?

2 comments

2 Comments

jennifer_west18d ago

Wait but couldn't the minerals be helping your starter's chemistry?

iris_stone2818d ago

The chlorine isn't always the culprit, sometimes it's extra minerals in the water.