Starter at unknown stage of devlopment

Thanks Paul, appreciate the information!

I would avoid the alkaline waters that are popular these days. While bread is baked and should kill any bad bacteria, the natural balance of lactobacilli and yeast creates an acidic environment that “bad” bacteria can’t tolerate. If you use alkaline water, the pH will inevitably be less acidic than “normal” and the “bad” bacteria (i.e., bacteria that do not create the flavors wanted in sourdough) will thrive in a way they would not otherwise.

1 Like

Thanks SingKevin!