The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

dough quality

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Soft Water, Dough Feel and Flavor

April 15, 2008 - 8:10am -- ehanner

In the advanced area, there is a thread going on where Mike is trying to fix his water quality in central Texas. It got me thinking that I might be shooting myself in the foot and unknowingly creating a problem with my own water supply. For a long time I used strictly the cold well water from our own well when mixing dough. There is an artesian well near us that people go to and collect bottles of "special mineral water". I didn't find it was much different that our well water so I stopped getting it.

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