We have been having trouble with the "mother" culture..... We moved her 8 years ago and the water is a little alkaline.... how much... I don't know.... Been reading where some folks add a little vinegar to the water and the same for the bread dough....
I don't have pH strips but should get some, or buy water in the jug... Culligan water is 37 cent a gallon here, when bought at W-Mart.... not a big deal for good sourdough....
So, what do my friends in hard water areas do to promote a good healthy sourdough starter "mother"..... If you use pH strips, what range is your target ???
Dave
I don't have pH strips but should get some, or buy water in the jug... Culligan water is 37 cent a gallon here, when bought at W-Mart.... not a big deal for good sourdough....
So, what do my friends in hard water areas do to promote a good healthy sourdough starter "mother"..... If you use pH strips, what range is your target ???
Dave