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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_carter19d 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.christopher19d agoTop Commenter
So @jake_carter, my starter is basically a science project now?
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