January 3, 2014 - 9:26am
Water Variations
Hey Folks,
I'm looking for advise, comments, or pros/cons of using bottled mineral/sparkling water, not tonic or club soda, in my dough mix........
I think that I read some years ago that using it had some value (?).
I used it in the baguettes pictured, but would still like some of your thoughts..........
Thanks mucho......