Tap water not ideal for baking

December 1, 2011

Bottled water works better when baking,   for one simple reason: with tap water, the baker cannot control the chemical reactions that may alter either the taste of the bread, or the effect of the baking powder.

Over the past weeks, there have been numerous articles and heated discussions on the internet about the best kind of water to use when baking. . One may think this is a trivial matter, but it is not necessarily so. . Having followed the debate, we found out that people are mainly concerned about the two following things when it comes to baking with tap water:

- Chlorine and chloramines.  These are used to keep the tap water in the pipes   clear, particularly in big cities or in cities which are located far away from their water supply. Both chlorine and chloramines can impact the taste of the water as they kill and interact with bacteria in the water. Filters can remove this “off taste” and make the water much more palatable. However, the risers used in baking do not work too well in the presence of these compounds. .

- Mineral content. Water often contains different mineral salts. If it contains lots of salts, we describe it as ‘hard’. If the water is free of mineral salts, we call it ‘soft ’.  It is often difficult to say what kind of tap water you have at home. The problem is however those mineral salts do not only change the flavour of the bread, but can also interfere with the way our organisms digest   nutrients.

For the above reasons many prefer bottled water to tap water when baking bread. Why not try it yourself!

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