I'd never thought about the water.. my wife started making sourdough bread a year ago, and now she's making them all the time.. extremely tasty. Her starter alw

I'd never thought about the water.. my wife started making sourdough bread a year ago, and now she's making them all the time.. extremely tasty. Her starter always seems to grow to nearly triple size. She uses mostly rye for that, I think, but she varies stuff. The water around here has basically zero hardness. There's never any need to remove calcium from anything, ever. Never seen any calcium deposits, unlike when I lived in Italy.