When it comes to sourdough, one of the first questions you may have is about water. Yes, H₂O plays a major role in the life of your sourdough starter and the quality of your bread! While it might seem straightforward, the type of water you use can actually make a difference in your results. Let’s dive into what types of water are best for sourdough and why it matters.

Why Does Water Matter in Sourdough?

Water is not just a liquid here; it’s an active part of the fermentation process that allows your starter to grow and your dough to develop. The yeast and bacteria in your sourdough starter rely on water to thrive and multiply, so what’s in your water directly impacts them. Here’s where it can get tricky: certain minerals, chemicals, and additives in water can either help or hinder the fermentation process. So choosing the right type of water is key to keeping your sourdough starter happy and active.

Tap Water: The Pros and Cons

Tap water might seem convenient, but it often contains chlorine and other chemicals that can disrupt the natural balance of yeast and bacteria in your starter. Chlorine, in particular, is added to tap water to kill off bacteria, which is great for drinking but not ideal for sourdough. Here are the pros and cons of using tap water:

• Pros: It’s easily accessible, inexpensive, and works for some bakers.
• Cons: Chlorine and chloramine can harm your starter’s microbes and affect fermentation.

Tip: If you want to use tap water, try letting it sit out for 24 hours in an open container. This allows the chlorine to evaporate, making it safer for your starter. Boiling the water, then letting it cool, can also help reduce chlorine.

Filtered Water: A Safer Option

Filtered water is a popular choice among sourdough bakers. By using a simple water filter (like a pitcher, fridge, or faucet filter), you can reduce the chlorine and other unwanted particles, creating a friendlier environment for your starter.

• Pros: Removes or reduces chlorine, easy to get if you have a filter system, and is generally more predictable in terms of pH balance.
• Cons: Filters can vary in effectiveness, and the initial cost of a filter setup may be a downside for some.

Filtered water strikes a good balance between convenience and quality, making it an excellent choice for most home bakers.

Distilled Water: Not Ideal

Distilled water has had all its minerals removed, making it “pure” H₂O. However, minerals are actually helpful to the microbes in your starter, so completely mineral-free water isn’t ideal for sourdough.

• Pros: Completely free of contaminants and chemicals.
• Cons: Lacks minerals that your starter needs, and can slow down or weaken fermentation over time.

If distilled water is all you have, consider adding a pinch of salt or a dash of mineral water to provide essential minerals for your starter’s health.

Well Water: Mineral-Rich and Often Ideal

Well water, when available, is typically mineral-rich and free from chlorine, making it a great option for sourdough. The natural minerals in well water can enhance the activity of your starter, helping it become more robust over time.

• Pros: Contains beneficial minerals, usually free from chlorine, and helps support a strong, active starter.
• Cons: Variability in mineral content, and it’s not as accessible for everyone.

If you have access to well water, it’s worth trying out! Just be mindful of any potential contaminants, especially if your well water hasn’t been tested recently.

I use well water for all my loaves.

Bottled Spring Water: Another Good Option

Bottled spring water is a reliable and convenient choice, as it’s typically mineral-rich and free of harmful chemicals. Many bakers find it works well for sourdough, especially when other sources are unavailable or inconvenient.

• Pros: Usually has a healthy mineral content, free of chlorine, and widely available.
• Cons: Can be more costly than other options, and plastic waste may be a concern.

Spring water can be a worthwhile investment if you’re having issues with other water types or if you want a consistent, “clean” water source for your starter.

A Quick Recap: Water Choices Ranked

1. Filtered Water – Reliable, affordable, and widely recommended.
2. Well Water – Excellent if available and free from contaminants.
3. Bottled Spring Water – Convenient and effective but can be more expensive.
4. Tap Water – Use only if dechlorinated by sitting out or boiling.
5. Distilled Water – Not recommended as a primary source.

The Bottom Line

Your sourdough starter isn’t too picky, but it does need a little help to thrive. If possible, opt for filtered, well, or spring water to ensure a steady, happy fermentation process. And remember, small adjustments in your water source can make a difference, especially if you’re having issues with your starter’s activity.

With the right water, a bit of patience, and some flour, you’ll be well on your way to a bubbly, active starter that’s ready to turn into delicious homemade bread. Happy baking!