Spent 3 hours trying to get my starter to double in size
I've been baking bread for about 8 years now and my sourdough starter was always super reliable. Then last month after we moved to a new apartment, it just stopped rising all the way no matter what I did. Tried changing flours, feeding it twice a day, keeping it on top of the fridge for warmth. Turns out our new place's tap water has more chlorine than the old house did and it was killing the yeast slowly. Now I leave a jug of water out overnight before feeding and it's back to normal, but man that was a wasted Saturday. Anybody else run into weird water issues after moving?