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Just realized my grandma's sourdough starter recipe works way better with our city's tap water than the bottled stuff
Honestly, I switched to filtered for a month thinking it'd be purer, but the loaves came out flat and dense every time. Has anyone else found their local water makes a huge difference?
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caleb_stone1mo ago
Tested my tap water once and found out the chlorine levels are actually pretty low here, which makes a HUGE difference for sourdough. Chlorine can kill the natural yeast in your starter if it's too strong, but some cities have just enough minerals in the water to help it rise. Your grandma probably had it dialed in to whatever the city was putting out back then. I bet if you leave your tap water sitting out overnight, the chlorine evaporates and it works even better. The bottled stuff is usually stripped of those helpful minerals anyway, so it makes total sense your loaves came out flat.
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