Update: My sourdough starter kept failing until I stopped using tap water

I mean, I kept getting mold or it just wouldn't bubble up, and I couldn't figure out why for weeks. Turns out the chlorine in our city tap water was killing the wild yeast. I switched to using filtered water from our fridge, and my starter was active in like two days. Has anyone else in a city with heavy water treatment had to do this?

2 comments

2 Comments

linda_butler2814h ago

Oh yeah, that chlorine is a killer. I just leave a jug of tap water out overnight and the chlorine evaporates.

joelsanchez6h ago

Man, that is such a common headache. I went through the exact same thing with my first starter, just total dead dough for weeks. @linda_butler28 has the right idea about letting water sit out, that works great. I use a cheap filter pitcher now because I'm too impatient to plan ahead. It's wild how one small change can make all the difference between a sad jar of paste and a happy, bubbly starter.