Water and Salt to Use in Sourdough Bread

You can use almost any type of water to feed your starter, although filtered or purified water works the best. I’ve even used tap water but some bakers say this is not the best. Spring water with minerals is my preferred choice. Fermentation loves minerals and will help with the end product.

My two favorite salts to use are finely ground Celtic Sea Salt, or Himalayan Salt is wonderful too. I think salt with minerals is important, but almost any salt will work. I just think that since my body and cultures love salts with minerals,  I should give my bread the very best I can find.