My sourdough starter finally got its act together

For about two months, my starter was a real dud. It would barely bubble and smelled like old gym socks. I was ready to give up. Then, three days ago, I switched from tap water to the bottled stuff from the grocery store, and it was like a switch flipped. The next morning, it had doubled in size and smelled sweet, like ripe fruit. I used it in a basic loaf and got the best oven spring I've ever seen, with those big, open holes inside. It felt like a small miracle after so many flat, dense bricks. Has anyone else found that their local water was the main problem?

2 comments

2 Comments

markc841mo ago

My buddy had the same exact issue, and switching to filtered water from his fridge door made all the difference.

kelly_hart281mo ago

Doubt it's that big a deal, tap water works fine for me.