My sourdough starter was flat for weeks until I switched from tap to filtered water

I kept feeding my starter with water straight from the kitchen faucet, and it just sat there like a sad pancake. After reading a forum post from someone in Portland, I tried using filtered water from my fridge instead. The next morning it had doubled in size and was full of bubbles. I guess the chlorine in our city water was killing the good stuff. Anyone else have to change their water source to get things going?

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1 Comment

nancy_adams6h ago

Our city water in Toledo is heavily treated too. I had the exact same problem with my starter last winter. Switching to bottled spring water fixed it almost overnight.