What water should be used in baking bread? Should I change the water or flour I feed my starter? I am using the same recipe provided by Chad Robertson's book 'Tartine Bread', only changing the water from Poland Spring to Nestle Pure Life Enriched with Minerals bottled water which is closer to a 7.0 pH.
Poland Spring is 7.3 and Nestle Pure Life is 7.2. It is highly unlikely that this is going to make any noticeable difference in your results. I'd say use whichever is convenient.