Took me 4 years to figure out why my sourdough was always flat

I started baking sourdough back in 2021 like everyone else during lockdown. My loaves kept coming out dense and flat no matter what recipe I tried. I switched flours, messed with hydration, bought a fancy proofing basket, all that stuff. Turns out my tap water in Phoenix was too chlorinated and it was killing the yeast activity. I finally switched to filtered water last month and the difference was night and day. First bake after that had a huge oven spring and I nearly cried. Has anyone else fought with water chemistry for way too long before figuring it out?

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