My sourdough starter tripled in size with tap water instead of filtered

I fought with my starter for 2 weeks using bottled spring water, getting maybe 30% rise and that weird hooch smell every morning. Switched to plain tap water from my Phoenix kitchen sink last Thursday on a whim, and it tripled in 6 hours with a real sour tang. Anyone else find their water source makes that big a difference, or am I just chasing ghosts?

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