December 5, 2016 - 6:24am
A glass of H2O
Something you'll never hear anyone say is... "I could really do with a glass of H2O".
A glass of "water" will always suffice.
Why then, when it comes to baking, is "H2O" used often?
Just curious.
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Something you'll never hear anyone say is... "I could really do with a glass of H2O".
A glass of "water" will always suffice.
Why then, when it comes to baking, is "H2O" used often?
Just curious.
Two less characters to type and it sounds more scientific.
I'm guessing it's used mostly as shorthand i.e. jargon. Kind of like TFL, KAF AP, etc. By definition H2O would be free of all additives and minerals but I don't think the authors of bread formulas would be that specific.
Some of us write without the jargon and others thrive on the stuff.
Jim
and understood in just about any language.
gasoline I'm supprosed we don't use it instead to make really gassy and flaming, bread:-)
and makes sense.
Dabrownman... if tap water is good enough for me then it's good enough for my bread.