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My sourdough bread went from sad hockey pucks to real bakery loaves in just 3 weeks, here's the weird thing that actually fixed it
I was baking sourdough for like 6 months and every loaf came out flat and gummy, I was about to quit. Then I read online that my tap water here in Phoenix has too much chlorine, so I switched to bottled spring water. Literally the next bake had a way better rise and the crumb was actually open and airy. Has anyone else had city water wreck their starter like that?
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kevin_dixon27d ago
Wait, hold on, chlorine in tap water actually does that to a starter? I have been using filtered water from my Brita for years now and I feel like I just got super lucky without even knowing why. I mean, I always thought the whole "dechlorinate your water" thing was just a weird internet myth from the super hardcore bread nerds. But you are telling me you saw a real difference in ONE bake after switching? That is wild. I need to go check what my local water treatment plants are doing because if I have been accidentally poisoning my starter this whole time I am going to be so mad. Are you saying the bottled water even changed the smell of your starter?
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gray626d ago
Kevin, you might be overthinking it a bit. The Brita actually does remove chlorine pretty well, so your starter is probably fine - the real issue is that most city water has chloramine now, not chlorine, and Brita filters don't always catch that stuff properly.
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