Thank you for this. I'm a newly, relatively speaking, at bread baking. My Dad worked for a major bakery in San Francisco when I was a kid. When he got older and my sister and I moved on, he and my mom decided to start making bread. I wish he had done it when we were kids. He loved baking. And as far as I know, never had a failure. I on the other hand am plugging on. I've used KA sourdough starter, no luck. I don't know if I killed the mother using tap water...it's the only thing I can figure out. Other than the fact that I now live in TX. My starter rose on the 1st day, but I never saw any rise after that. A tiny bit of hooch, but that's it, then nothing. I've had to move on to Instant yeast and am using purified water. It shouldn't be tis difficult. Bread has been mad under horrific circumstances for centuries. Can anyone out there give me any clues how I can get this right?

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