Appreciation post: My 3-year-old sourdough starter finally got a name after a trip to the coast

Last month, I took my starter jar to a cabin in Oregon and used local well water for a feeding, which made it more active than I've ever seen. I ended up calling it 'Dunes' because it just seemed to fit the bubbly, wild character it developed there. Has anyone else had a location change their fermentation project's personality like that?

3 comments

3 Comments

wendyw7118d ago

Oregon well water really does change the game.

james_ross18d ago

Honestly, I've never noticed a difference. Tried well water from a few states and my brews all turn out the same. Maybe it's just personal taste.

max96318d ago

My kombucha got weirdly fizzy in Denver, maybe it's the altitude. WendyW71 might be onto something with local water changes.