Sourdough finally worked after 7 flat loaves, and it was the water

I've been trying to get a decent sourdough for like 2 months now. Kept getting these dense, flat discs. Changed flour, changed timing, even bought a proofing basket. Then last Tuesday I read somewhere that chlorinated tap water kills the yeast activity. Switched to bottled water for the dough and the starter, and it doubled in size like it was supposed to. I felt kinda dumb it was that simple. Has anyone else had a random tap water issue mess with their rise?

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mason_black1mo ago

My tap water here in Austin must have been the culprit too, never thought twice about it until now.

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