I think I've mentioned this before, but I use bottled water (cheapo supermarket stuff) for one purpose and one purpose only: mixed in with flour to 'feed' my sourdough starter. Having 'killed' earlier batches of starter after topping up with tap water, I suspected that it was the chlorine in the latter that did for them....mercalia wrote:You can always tell johny foreigner from natives in my local supermarkets as they fill their trollys with bottled water - Thames Water in particular beat many so called pure bottled waters for purity in a large survey some time ago
To be honest, I think I could get away with using rainwater from the garden, for this purpose. Remember, the starter is never going to be consumed raw: the bread goes in the oven at 200C before it gets eaten. Should kill off any nasty bugs!