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?

2 comments

2 Comments

foster.charles16d 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.

elliot4516d ago

My Denver tap water killed three starters before I figured out the same thing.