November 20, 2016 - 10:42am
Hello from Los Angeles
Hello bakers! I joined this site because I have made too many bad loaves (or bricks?) of sourdough bread. Hoping to gain some knowledge on fermentation and wild yeasts. Anybody from LA have introductory tips for working with sourdough? Do you use the city water or bottled? Any baking meetups?
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Welcome! Nice to have you on board.
We may not all be from LA but we do help whenever we can.
Any specific issues you want sorting?
Check out http://www.meetup.com/Los-Angeles-Bread-Bakers/ The owner of this blog http://www.rootsimple.com/ is one of the founders
Hi I don't often do sourdough but can tell you for sure do not use the tap water its horrid especially for sourdough !. In the very least use a filter and if you can use spring water from the market. Los Angeles water has so much chlorine you could fill a swimming pool and meet the chlorine standards for public pools. It smells worse than any city water I have ever smelled. I can't drink it, smell it or stand the stuff generally speaking !