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My sourdough starter ballooned overnight after 6 days of flat, and here is what saved it
I almost tossed my jar last Tuesday after day 6 of pure bubbles and no rise, but then I switched from tap water to bottled spring water and dropped the feeding ratio to 1:2:2. Within 14 hours that thing tripled, my kitchen smelled like a bakery instead of nail polish remover, and I finally saw the gluten strands when I stretched it. The chlorine in my city water was nuking the bacteria, not the yeast, so the starter looked active but never had the acidity to actually lift. Has anyone else fixed a stubborn starter with a water swap, or was mine just a weird local tap issue?
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hayes.tara1mo ago
...so my friend Jenny had the EXACT same thing happen with her starter last winter. She was about to dump it in the compost bin after two weeks of nothing, and her neighbor told her to try the water swap too. She switched to the cheap store brand spring water and her ratio to 1:2:2, and swear to god, it took off like a rocket the very next morning. She said the smell went from sour trash to that nice yeasty beer smell, and she ended up baking her first real loaf that weekend off that same starter. It was totally the city water for her too, so you're not alone in that tap water trap.
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