Big issue with very soft water
I moved into a new home and my tap water is around 30 ppm/l. Gluten production on a 75% hydration bread with 12%protein content bread flour is almost nonexistent. Hard to keep the shape, would require a lot of work.In my old home, I had no issues.
I did a search on the forum, people suggested using vitamin C or adding calcium but I couldn't find any proportions.
I'm thinking about mixing my current water with sprint water, but again - need to understand which water and how much.
Could anyone who struggled with this issue please give me some advice?