Most of the references on making your own "starter" call for good quality flour. However I've not found any mention of the effects of water quality in the process. I live in rural WA and am not conected to mains water ( which at least means I don't have to worry about chlorine). My options at this point are Drinkable bore water, Rain water or bottled water. Does the possibility of organic matter in the water effect its ability to start yeast production?.
Does the ph balance of the water matter?
Are there any minerals that I should be aware of that might inhibit the growth of Yeast?
Sorry for all the questions but I am keen to have a go.