My sourdough starter finally doubled after a full week of looking sad

I started it last Monday with just flour and water from my tap in Phoenix. For six days it just sat there like a flat, bubbly pancake and I was sure I killed it. This morning I opened the jar and it had actually risen up to the rubber band mark I put on it. Has anyone else had a starter take that long to wake up in a dry climate?

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jake_carter6mo ago

Phoenix tap water is super hard. That chlorine or chloramine they use can really slow down the yeast. Might want to try bottled or filtered water next time you feed it. A week isn't crazy in that situation.

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hill.christopher6mo ago

So @jake_carter, my starter is basically a science project now?

5

jordan_webb495mo ago

Wait, you're telling me Phoenix tap water is THAT bad? I've heard of hard water but that chlorine mix sounds like it's basically bleach for your starter. I always just use tap water out my faucet in Denver and never had an issue, must be a local nightmare down there. How do you even keep it alive if the tap is working against you like that?

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