?_Lehmann: Sourdough

Since our pizza business relocated, we’ve had to start adding yeast to our sourdough. We don’t know if the sourdough start was damaged in the move or if the recently flouridated water has anything to with it.
I’ve purchased some new sourdough start (dry) but am hesitant to activate it if indeed flouridated water is the culprit.
Your advice is greatly apprecitated