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I was convinced my sourdough starter needed bottled water, then my tap proved me wrong
For months I only fed my starter with fancy spring water from the grocery store, thinking our city water would kill it. Last Tuesday I ran out and used plain tap water in a panic. Not only did it NOT die, the rise after 4 hours was actually BETTER and more active. My loaf that weekend had the most open crumb I've ever gotten. Has anyone else had a surprise win by breaking a 'rule' they thought was sacred?
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jade6181mo ago
Man that's exactly what happened to me last month. I was terrified I'd ruin my starter after six months of babying it with expensive bottled water. Turns out the tap water gave me the best rise I've ever seen too, felt pretty dumb for overthinking it.
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joel2802mo ago
That "fancy spring water" thing got me too. I was doing the same with filtered fridge water for my starter, worried about chlorine. One day the filter light was red and I just used straight from the tap. The next feeding it was bubbling like crazy, way more than usual. My theory is our city water just has more minerals. The loaf was noticeably better, with a thicker, crispier crust. Sometimes the rules are just guesses.
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