Another Ph Question
I've got a WW starter going from refrig storage. It's been about 2 weeks since pulling them out of the fridge and I've baked two batches of rolls with the resultant starter. They were somewhat successful, dense, but with some oven rise. I'm looking for more rise out of the bread. I'm modifying the hydration in the recipe slightly each time to get a lighter crumb while maintaining some structure. I've been experimenting with different hydration levels and have been helped by a number of responders here on the website.
Today's question is in regards to the Ph of the water I'm using and whether or not it is inhibiting yeast development. I've been using store-bought spring water with a Ph of about 6.75. After reading about the pineapple method of starter creation and the reasoning behind it I'm wondering if feeding my babies with this water is slowing down the yeast growth. My tap water (from a well, no chlorine etc.) measures about 5.75 Ph. My thinking is that if I use the well water in the feeding the overall Ph would not rise as much initially and the process of acidification would be quicker, bringing the starter quicker to that acidic comfort zone wild yeast apparently likes.
An FYI - the starter doubles in volume in 5 hours (like clockwork). There are no bubbles on the surface, no "bubbling up", but the body of the starter has many bubbles, both big and small. The hydration I'm using is about 85%. The temp of the oven is 75F.
Any insights/suggestions? Thanks