It was fascinating talking to Founder of Llanllyr Water Patrick Gee last week at the True Taste Awards. His bottled water is exported all over the world and is so pure it is used by chefs at restaurants such as El Bulli and Hakkasan to cook with. When I explained the lengths we go to do make the purest, most natural Organic sourdough, Patrick suggested that as well as obsessing over flour and the fermentation process we should experiment making sourdough with a pure bottled water. Hard to deny the logic so samples are on their way ready for a test batch to see if it makes any discernable difference. Will keep you posted on the results.