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 -----
I live in Taiwan where no one drinks tap water. Everyone buys water from water stations which sell reverse osmosis water or they have their own RO filtration units under the kitchen sink. I only use RO water for all my bread baking and get really good results!
RO and distilled water (by accident) and they made no difference at all.
Amazon sells low cost ($15) water hardness testers so it would be interesting to see if a bunch of forum members here would test their water and let us now their results.