Mountain Valley Spring Water
After reading an article describing the lifestyle of a rural artisanal baker...how he used local whole grain fresh groung flours.....fresh well water...etc....I brought home some "Mountain Valley Spring Water" to use for my starter and bread formulas. I thought I was making the best pizza in the world, but my crust has improved with the water.....My "Whole Wheat Pain au Levain" using the bottled water was my best sourdough effort to date. The Mountain Valley Spring Water even comes in glass bottles, but I'm just using it for bread, so it's affordable. I'm interested to see how feeding my starter with this water will result. It makes sense....water is such a big percentage of any bread formula......
I brought a loaf of my "Whole Wheat Pain au Levain" to some friends..........his comment was that his sister used to make some "heavy" sourdough bread....they were surprised with my efforts.....and even the kids said...this would be great for sandwiches.