Finally fixed my sourdough starter after 3 weeks of pure frustration

I couldn't figure out why my starter kept going moldy no matter what I did, turns out my tap water had too much chlorine. Switched to filtered water and it doubled in size by the next morning. Anyone else run into a dumb easy fix that took way too long to discover?

2 comments

2 Comments

kevin_schmidt972d ago

Wait wait wait, chlorine in the tap water? I didn't even think to check that. That's wild. I've been using tap water for my starter and it's been sluggish for weeks, never really doubling like everyone says it should. I've been blaming the flour or the temperature or my room being too cold. Now I gotta go test if my water has chlorine in it. Did you just switch to filtered or did you let the tap water sit out overnight like some people say to do?

hannaht292d agoTop Commenter

Read chlorine messes up more than just starters, kills yeast in beer too.