Even if chlorine is a problem, you can always let the water sit for an hour or so and the chlorine will evaporate out since it has a lower vapor pressure than water. No doubt chlorine kills fungi, but if the levels are low enough, there shouldn’t be an issue. And there’s always home filters which take out the chlorine.

I have no trouble raising and maintaining starters on our tap water; I would never purchase a bottle of water that Nestle’s takes from the same aquifer that I drink from, 5 miles down the road.

I also wonder if some bottled water isn’t old. I was interested to see that Rose Levy Beranbaum in ‘The Bread Bible’ writes: “Make sure the water in the spritzer is fresh (it should not have been standing for more than 2 days).” She doesn’t say why this is necessary… so I did an internet search and came across some interesting information on ‘Health Canada’s Questions and Answers on Bottled Water’ http://www.hc-sc.gc.ca/fn-an/securit/facts-faits/faqs_bottle_water-eau_embouteillee_e.html
(see “Are there bacteria in bottled water?” and “What is safe storage and use of bottled water?”)

-Elizabeth

Two weeks ago, I carefully followed your starter starting instructions (thanks BTW) and used tap water as I was anxious to get started and didn’t have any bottled handy.

After 4 days, I had a pretty good starter going — good smell and OK lift — my wife stocked us up on bottled water, so I figured I’d stop risking my starter and switch.

Day 5 the starter didn’t do so well, day 6 it was flat and day 7 it was dead.

Methinks there was more badstuff in the bottled water than in the tap.

Of course something else could have gone awry, but I’m pretty careful (anal-retentive) in the way I go about cooking, so I don’t think anything else changed.

Now I’m restarting with tap water and won’t be going near the bottle.

–Matthew