February 11, 2015 - 1:45pm
Question for Pinellas County,Florida sourdough bakers
I am moving to Palm Harbor,Fl and wonder if the tap water is good tu use on my sd starter? I have always used my Wisconsin tap water without a problem. I don't know any particulars as to hardness,minerals or how it is processed. I do know the Florida water will have chlorine and is flouridated. I have been drinking it for several weeks without an issue (already staying in the area) and have been using it on the sd starter I brought with me.So fa,so good but I am ckoncerned about long term use of the water.
I would rather not get into a full-blown discussion about using bottled water,etc. I would like to know if sd bakers have successfully maintained their starter using tap water in Pinellas County,Fl?
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My experiences in Pinellas county using water out of the faucet for my yeast dough led me to buy spring water. I do not use sour dough starter. I believe the chlorine affected the rise.
I, too, live in Palm Harbor and what I've found was that Pinellas County uses a persistent form of chlorine called Chloramine. In a place where regular chlorine is used, you can let the water sit out for 24hrs or so and the chemical will dissipate. Chloramine is a persistent form of chlorine and will not dissipate. When I first moved here I tried to make a culture using tap water and it failed multiple times. Once I switched to bottled spring water, it flourished very well. Now you say that you brought some established starter with you and perhaps it won't affect a healthy, mature starter. Who knows what will happen over time though. From experience I can tell you it affects a young, immature starter negatively. Best of luck, perhaps we'll run into each other sometime. I am a HUGE fan of Chad Robertson and his breads. I've made many many loaves using his techniques and recipes. Message me sometime if you would like to grab a cup of coffee and chat about our hobby.
Thank you! My starters have been pretty resilient but I believe I will take note of your advice and buy some spring water.
I have 2 starters with me. "Jack" was from a 40 yr old packet of dried "Sourdough Jack" starter (sold to tourists in San Fran and probably bought as a souvenir) when I found him in a flea market in the original crock and sold way before bar codes! I kept him in my cupboard, took a few years learning about sd and finally revived him. The culture came ROARING back very quickly-that was about 5 years ago and he has gone strong since. However, I don't want to slow poison the little yeasties after surviving 40 yrs in limbo.
Thank you for the comeback and the invite- I may take you up on that. I bought a house in Palm Harbor and close at the end of March.