Here's where my interest was piqued.
As it turns out, wild yeast starters are rather prima donna when it comes to the quality of their water too. And since all roads lead to bread for me these days, their stunted progress was one of the first things that popped into my mind. You see, they had been snailing along without any logical explanation for longer than they 'should' have, my impatience aside. I was doing all the right things to ensure their growth; feeding them in a timely manner and giving them the right sort of food, but evidently what I was not giving them was the right quality water. And finally I felt that I was onto something. For Los Angeles tap tastes and smells like the chlorinated waters of public swimming pools, a chemical that healthy yeasts have a violent aversion to.
To the staff of life!