My sourdough loaf went from hockey puck to bakery style in 9 days

I kept killing my starter with tap water (the chlorine, you know?) and got flat, dense bricks every time. Then I switched to filtered water and fed it twice a day for a week, plus I started timing my bulk rise to when it actually doubled, not just after 8 hours. The first loaf after that was still ugly but it had holes, real holes! By day 9, I got a crust that cracked when I squeezed it and the inside was all soft and springy. Has anyone else found that water temp or source made a huge difference in their starter activity? I'm curious if it was the chlorine or something else in my tap water.

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phoenix24621d ago

Damn, that water tip might be the missing piece for my starter too.