Ingredients: Water

At home, using bottled water for baking is a possibility. At Bourke Street Bakery we cannot, so we use filtered tap water instead. Another option is to allow a bucket of tap water to sit ambient overnight; some of the impurities within will disperse. Using water straight from the tap is also fine, just not as good as the above options. When creating a starter for a sourdough it is safer to use bottled water in much the same way as you would take care of a newborn and avoid feeding it any impurities.