So this morning I am throwing out my last attempt at a wild yeast starter. One more failure. So I'm sitting here drinking a lousy cup of coffee made with the local purified water and I think, could this be my problem? I know I can follow directions, I was married for 16 years, and I have located unbromated flour, so the problem is either heat, well yea, it's Mexico, or the water I have been using. Though it's purified I believe it is still high in salts and minerals, plus it really doesn't taste great. Food for thought.