I was looking over your pizza crust recipe and read your suggestion to use spring water because, "Spring water is important for proper mineral content, taste, and lack of chlorine. Chlorine is a natural enemy of the yeast and is purported to inhibit the proper rise."
What you say makes sense. What we get out of a faucet isn't 'water' it's just a water-based chemical product labeled 'fit for human consumption.'
As a kid I drank water from springs wherever I found them but in today's world I'm reluctant to do it.
So where do you get your spring water? Is it, perhaps, bottled spring water? Two or three brands around here use spring water, but then filter it really well before bottling it. They do not add chlorine or other chemicals. I'm not sure if the natural minerals are removed in the filtering process,
As usual, I will look forward to your reply.
Spring "Chemically Treated" Chicken
Spring Texas USA