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