Lilacs, sourdough, and chlorine
Browndog; I loved your blog entry of lilacs etc! We must be about 2 weeks behind everyone else; the lilacs are still just the tiniest buds here.
On a bread-ier note, some one wrote in a while ago asking if using the water from a Britta filter would be ok for a sourdough starter. I don't remember who it was, but if you're reading this, NO!
I've been whining on and off for a couple of months that I couldn't make a starter do more than get started, and I only just figured out why. I'd seen Bill's warnings about chlorinated water, but figured my filter would take care of that. Not. After watching the wonderful epic starter blog, I finally started yet another attempt, but this time used bottled water after the 3 days of juice. Surprise! I now have two bouncing baby starters (I revived the most recent victim of chlorination as well) waiting to mature another week or so before baking.
Now, admittedly we have crazy-high chlorine levels in our tap water here. The source of the town's water, well, I prefer not to think about it too much, let's just say there are a lot of dubious septic systems within reach of it. In the winter (when I briefly had a viable starter) the unwanted critters can't grow, and the chlorine levels are lower. As the weather warms, however, the water company has to keep us all from getting sick, soo... My son came into the kitchen recently and asked why it smelled like a swimming pool.
So, don't trust a filter to take the chlorine out, and thanks to all of you for all the help and advice on starters!!