The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

spring water

Arrowhead Mountain Spring Water - I Have My Suspicions

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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.)

another starter problem. Mine only likes pineapple water.

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Sourdough and Starters

1st starter. So I've got a white flour starter (14 days old today) that I've been building for some time now. It smells good, with the occaional 'berry smell'. When I feed, I'll keep half old starter (stirred well) and half white flour, with spring water. Well, I will only see about 30 percent rise. But everytime I use pineapple juice instead of water to re-feed, it will double in volume at around the 7 hour mark. If I go back to plain spring water, it only raises 30%. Strangely enough, I don't get any 'houch' from this starter.