Sourdough starter: tap water vs filtered, which side are you on?

I've kept two starters side by side for 3 weeks, one with straight tap water from the kitchen sink and one with bottled spring water. The tap water one rose faster but tasted flatter in the final loaf, the filtered one had more tang but took an extra 4 hours to peak. Anyone else notice a difference or think it's all in our heads?

1 comments

Log in to join the discussion

Log In

1 Comment

derekthomas1mo ago

The tap water one tasting flatter sold me, I switched to filtered last week.

1