Three failed attempts at sourdough before I figured out my water

I kept getting dense, flat loaves no matter what I did with the starter or the proofing times. After about six weeks of frustration, I finally tested my tap water and found out it was way too chlorinated for the yeast to work properly. Switched to filtered water and the very next batch doubled in size like a totally different recipe. Has anyone else had their local water supply mess with fermentation this badly, or was it just me?

0 comments

0 Comments

No comments yet

Be the first to share your thoughts on this discussion.