We are all concerned about the flour we use but I have a question about water. Water differs from community to community so I'm wondering about what a difference this makes in the end product, say a ciabatta or an Italian peasant? My last loaves of Italian peasant bread was made with Caputo 00 flour and some bottled Tuscan water and I noticed a tremendous difference in the crumb. At first I attributed this to the flour alone but then I began to question the affect that the water might have had. Any thoughts?