I'm a sourdough newbie and have recently brought my 2 month old starter back to London from rural Ireland. The water, air quality, temperatures, humidity are markedly different in London at the moment and it feels as though the starter is just not as vigorous as it was.
I'm wondering if using London tapwater is inherently problematic, even destructive of the quality of the starter? Anyone have any thoughts about this?
And here's a photo of the last loaf I baked in Ireland before leaving, using a woodfired oven,and white french flour, type 55 which I think of as rocket fuel.