EFFECT OF BAKING WITH VERY HARD WATER
I HAVE BEEN BAKING SD BREAD FOR 5 YEARS OR MORE AND ALWAYS HAD DIFFICULTY IN GETTING MUCH OVEN SPRING -- SO,, OVER THE LAST FEW MONTHS I VARIED EACH OF THE INGREDIENTS TO SEE THE EFFECT THEY HAD AND I STILL GOT FLAT LOAVES --- I FINALLY GOT AROUND TO THE WATER --- I LIVE ON A RANCH IN TEXAS AND WE HAVE DELICIOUS DEEP WELL WATER --- I HAD ALWAYS HEARD THAT THE WATER WAS HARD SO I BOUGHT AN INEXPENSIVE HARDNESS TESTER --- MY WATER HAS A HARDNESS OF OVER 400!! --- I MADE UP A COUPLE OF GALLONS OF THE RECOMMENDED HARDNESS WATER AND THE RESULTS WERE AMAZING --- I COPIED THIS ARTICLE THE INTERNET ---
- Water is recommended for rehydrating, or dissolving yeast.
- You can use water directly from your tap. It is best to use water of medium hardness (50-100ppm) for breadmaking. Too hard or too soft water, as well as water high in fluoride or chlorine, will result in short, stubby loaves. If you suspect you have a water problem, try substituting bottled or distilled water.
- Breads made with water as the only liquid will have a more open texture, a more wheaty flavor and a crisper crust.
THIS ALSO APPLIES TO SOURDOUGH STARTER --- I MIXED ONE PART OF MY WATER AND 5 PARTS OF REVERSE OSMOSIS WATER AND GOT THE MIX TO 100 ---
NOTE: DISTILLED WATER AND REVERSE OSMOSIS HAVE A HARD IN THE SINGLE DIGITS TO THE TEENS --- I DID NOT TRY BAKING WITH EITHER OF THEM --
I WOULD BE INTERESTED IN ANY RESULTS IF ANYONE TRIES IT -----