I finally figured out why my sourdough was falling flat every time

Been baking sourdough for about 8 years now and last week I realized my starter was too acidic because I was feeding it on a 12 hour schedule instead of every 24. Used tap water from my kitchen sink in Phoenix and the chlorine was killing the wild yeast slowly over time. Anybody else had weird problems with city water messing up their loaves?

2 comments

2 Comments

gray_gibson21d ago

Man oh man I had a buddy who went through this exact thing. He lived in Austin and couldn't figure out why his loaves were all gummy and sad. Took him like two months and like fifty bucks in wasted flour to figure out it was the city water. He finally just started letting his tap water sit out overnight in a jug before feeding his starter and boom problem solved. Now he swears by it and brings bread to every party.

lily57422d ago

Funny you mention Phoenix water, my loaves starting tasting like the city pool until I switched to bottled spring water.