Arrowhead Mountain Spring Water - I Have My Suspicions
Early on in my bread baking - at least this latest go-round - I noticed that my reverse osmosis water was not working very well in my yeast breads. I read my recipes a little more closely and saw that they recommended spring water. So I went out and bought Arrowhead Mountain Spring Water and found a big improvement.
(For those not in the know, the reverse osmosis process removes everything from the water except the water itself; so you end up with theoretically pure water.)
Lately, my bread has had the same kind of stickiness that I'd been experiencing with the reverse osmosis water. So today I used tap water instead. The dough is doing very well. It is undergoing stretches-and-folds and I may yet see a windowpane on my 100% WW. (The bread is a double-batch of Peter Reinhart's 100% Whole Wheat Sandwich Bread.)
Is there anyone else out there who uses Arrowhead Mountain Spring Water? How are your yeast breads doing? What about other spring waters?
I have my suspicions.