My sourdough starter changed completely after I switched water sources

I moved from Denver to Austin last month and my starter went from doubling in 6 hours to barely moving at all. At first I blamed the altitude or temperature, but after three failed loaves I checked the city water report. Austin's chlorine levels are way higher than what I was used to, so now I let my water sit out overnight before mixing. The difference in my dough strength and oven spring over just two weeks has been unreal. Anyone else hit this when relocating, or do you just filter everything from the start?

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the_william15d ago

Did you try just talking to your starter about the water situation? Mine sulks for a week if I so much as change my coffee brand.