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My sourdough starter went from pancake batter to double in 4 hours after I switched to filtered water
I was using tap water from my place in Fresno for 8 months and getting flat loaves every single time, then a guy at the farmers market told me our water runs hard. Anyone else deal with this, and do you just buy jugs or run it through a Brita?
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mark_mitchell23d ago
Doubting the water is the whole story here. Going from pancake batter to double in 4 hours is a massive jump, and a Brita barely touches hardness anyway, it mostly cuts chlorine. Fresno tap is hard for sure but plenty of bakers out there make great bread with hard water, so something else probably changed too, like warmer room temps or a younger, hungrier starter. Filtered water does help if your tap is heavy on chlorine or chloramine, but I would not blame 8 months of flat loaves on minerals alone.
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