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I spent 3 years thinking my sourdough starter was dead when I was just using chlorinated tap water
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oliverhernandez1d ago
Three years of watering your starter with pool chemicals, nice.
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angela5871d ago
Not really seeing the issue here... pool chemicals break down into chlorine and other sanitizers that keep things clean. People act like a little chlorine is poison but you know what's worse for a starter? Mold and bacteria taking over from neglect. Plenty of bakers use treated water without thinking twice and their starter turns out fine because the yeast is tougher than people give it credit for. A bit of pool chem actually keeps the bad stuff from growing and lets the good yeast thrive...
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mason_lopez1d agoOG Member
@oliverhernandez had me reconsidering after three years I figured the yeast would've given up by now.
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