Anonymous
8/22/2025, 8:10:24 PM
No.21551119
>>21551113
What? The yeast in sourdough is particularly susceptible to hard and chlorinated water. It’s called naturally fermented. Regardless of if you use dry sourdough starter (I don’t have a fucking clue why you would) the yeast is still not as strong as commercial baking yeast.
What? The yeast in sourdough is particularly susceptible to hard and chlorinated water. It’s called naturally fermented. Regardless of if you use dry sourdough starter (I don’t have a fucking clue why you would) the yeast is still not as strong as commercial baking yeast.