I have successfully made sourdough whilst living in Texas - USA then back in Australia and now i am currently living in Nashville - USA.
Since moving to Nashville i began a new starter and have currently been feeding my starter for 2 months. Every day i feed it 100grams of tepid filtered water and 100grams of strong bread flour. I used the exact same flour in Texas and my starter was fine.
I cannot figure out why my starter isn't becoming active and rising. Do you think it's possible that the water in Nashville is different? i literally cannot figure out why its not working for me. The starter isnt rising and it doesn't float when i put some in a glass of water.
Any help would be much appreciated! - Bonnie