I've used this method before for making starter in Virginia with well water. And it turned out wonderfully. But I forgot to feed it (or put it in the fridge) for a couple days and it went bad (pink and smelled *wrong*) so I tossed it. We've since moved to Portland, OR and we have municipal treated water. So after the first batch went bad before even completing the week, I started a new batch using distilled water. But the texture of the starter isn't at all the same. Last time it was like batter, pourable but this a bit more cohesive. I currently have my first batch of bread from it rising. But curious as to why I have such a different texture using the same recipe. I weigh the ingredients (both water and the flour) I've used KA AP flour both times. The only difference is location and well water versus distilled bottle water.

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