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Took me 3 days to figure out my levain was dead because of the tap water
So I've been baking sourdough for about 4 years and last month my starter just stopped rising. I fed it twice a day, kept it at 78 degrees, tried a new bag of flour from Costco, nothing worked. Day 3 I ran out of bottled water and used tap, then read that our city adds chloramine which doesn't evaporate like chlorine does. Switched back to filtered and it doubled in 6 hours. So now I'm wondering, is insisting on filtered water for starters overkill, or do you all treat your water too?
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