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My sourdough starter needed 14 days to finally triple in size
I started my first sourdough starter back in January and for the first 10 days it barely bubbled at all. I was feeding it every 24 hours with equal parts flour and water but nothing seemed to happen. On day 11 I switched from tap water to filtered water and also started keeping it on top of my fridge where it's warmer. By day 14 it had tripled in volume within 6 hours of feeding and smelled like ripe fruit instead of acetone. The difference was wild - I think the chlorine in my tap water was killing off the good bacteria slowly. Has anyone else had their starter act totally dead until you changed your water source?
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gracecarr22d ago
That's a really good point about the chlorine, I've heard that can mess with fermentation in beer too. Did you notice any change in how the starter smelled as soon as you switched water, or was it more gradual over those few days? I'm wondering if the temperature change or the water made the bigger difference.
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