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After three batches of sourdough, I swapped my tap water for bottled spring water.
My starter was always a bit sluggish and the crumb was tight, but using water from the local grocery store's spring water dispenser made it bubble up like crazy overnight. The loaves from the last bake had those big, open holes I've been trying to get for months. Has anyone else found their local water is the main thing holding their bread back?
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grace5651mo ago
You know, this reminds me of my old apartment's weird water softener. It made the tap water feel slick, almost slimy, and my plants hated it. I never even thought to try it for baking, but it makes sense that all those added salts or chlorine would mess with the yeast. I bet your spring water is just more neutral, letting the natural fermentation do its thing without a fight.
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