I toasted my starter for 8 months before realizing my water was the problem

My loaves were always flat and dense. I blamed my starter, my flour, even my oven. Then I tested my tap water one night. Chlorine levels were killing the yeast before it even got going. Switched to filtered water, and my first loaf had actual oven spring. Has anyone else checked their water chemistry? Takes 5 minutes with a cheap test kit.

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