Hi Randall, you might find it helpful to check out Maurizio Leo's website, the Perfect Loaf. He is an accomplished sourdough baker who regularly contributes to our blog posts, and he also bakes at high altitude in New Mexico. Here is a link to his article on this subject. As far as water goes, tap water is generally fine when it comes to sourdough, unless your water smells overwhelmingly of chemical treatments. Allowing your tap water to sit out in an open container for several hours or overnight can also help to dissipate chemical additives. It's hard to say why your dough isn't doubling, but as long as your get a decent rise in the oven and the bread tastes good, then I wouldn't worry too much about this. 

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