Early on in my bread baking - at least this latest go-round - I noticed that my reverse osmosis water was not working very well in my yeast breads.  I read my recipes a little more closely and saw that they recommended spring water.  So I went out and bought Arrowhead Mountain Spring Water and found a big improvement.

(For those not in the know, the reverse osmosis process removes everything from the water except the water itself; so you end up with theoretically pure water.) 

Lately, my bread has had the same kind of stickiness that I'd been experiencing with the reverse osmosis water.   So today I used tap water instead.  The dough is doing very well.  It is undergoing stretches-and-folds and  I may yet see a windowpane on my 100% WW.  (The bread is a double-batch of Peter Reinhart's 100% Whole Wheat Sandwich Bread.)

Is there anyone else out there who uses Arrowhead Mountain Spring Water?  How are your yeast breads doing?  What about other spring waters?

I have my suspicions.

Rosalie