Loading…
16
Watched my sourdough go from flat to perfect after one small change to my starter
Honestly, I was about to give up on my starter after 3 weeks of flat, gummy loaves. I had been feeding it with tap water from my kitchen in Portland and didn't think twice about it. Then a baker at my local shop told me our water here runs hard, around 12 grains per gallon, and that was killing the yeast. I switched to filtered water and within 4 days my starter doubled in size and my last loaf rose 3 inches in the oven. Has anyone else run into water issues messing with their rise?
1 comments
Log in to join the discussion
Log In1 Comment
olivia_barnes9711h ago
Portland water killed mine too, switched to bottled and boom.
1