The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


TheGoyWonder's picture

The Perfect Water

March 6, 2013 - 8:25am -- TheGoyWonder

I’ve yet to find a good treatise on water in breadmaking.  I would be willing to take distilled water and add salts to get the perfect sodium, calcium, potassium, bicarbonate, sulfate, phosphate, ect levels.  As an alternate to chemicals I would consider small amounts of dry milk, bean and flax flours, honey and molasses for mineral content.

Subscribe to RSS - minerals