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My sourdough starter took 6 weeks to finally double, and it was the water this whole time
I kept feeding my starter every night for 43 days and it barely bubbled. Someone in a baking group said try bottled water instead of tap, so I did one switch and it doubled in 4 hours. Turns out my city water has heavy chlorine treatment that was killing the yeast activity. I lost so much flour and patience, like 12 cups easy. Has anyone else had a tap water issue that turned out to be the real culprit?
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coleman.jamie1mo ago
Six weeks of feeding a sad little blob before figuring that out? Man, I've had relationships end faster than that starter took to rise. At least you got a science experiment out of it, my tap water just makes bad coffee.
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