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PSA: My starter went from flat to perfect after switching to filtered tap water
I kept having issues where my sourdough starter would barely bubble after day 3. Last month I tested the pH of my tap water at home in Phoenix and it was way out of wack. Switched to a cheap Brita filter for all my starter feedings and within a week it doubled in size consistently. Anyone else run into water quality messing with their fermentation?
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foster.charles3mo ago
Wait, did you check if your Phoenix water was extra chloraminated? I had the same issue in Denver, switched to a basic PUR filter, and my starter finally took off after weeks of flat batches.
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elliot453mo ago
My Denver tap water killed three starters before I figured out the same thing.
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