The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

unusual ingredients

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unconventional ingredients

August 8, 2010 - 5:53pm -- quickquiche

I'm curious to know if anyone has ever used sparkling water or carbonated water as a substitute for bottled water when baking breads?


I"m guessing it will affect the recipe, but not sure in what way.


Is it even safe to do this?  Its not going to explode in my oven when a bake bread using carbonated water, will it?


 


If anyone has ever tried this, could you please let me know what your results are?  Thanks.


 


Tory

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