Kind of water for bread/pizza dough

Bordello · September 2009

Our water is hard and terrible here, I do drink it but I'm kind of a tough old ya know what.

And grumpy most of the time.

Anyway, for bread and or pizza what kind of water would one buy at the store or???

Thanks,
Water is not usually in my diet but don't want to ruin a good cook.

Bordello
Don't have a clue as to what I'm doing but loving it.

:silly:

Hoss · September 2009

Fire Water!!! :laugh:

Bacchus · September 2009

It's a very good question, which of course I dont have the answer to. I do know water makes a significant difference. NYC tapwater would be nice.

Bordello · September 2009

:laugh:
Got a warm Heine and a Bordello-rita in front of me now.
Bordello fire water. :woohoo:

Cheers,
Bordello

Hoss · September 2009

I LOVE IT!!!

Bordello · September 2009

Thanks,
Our water is really bad, most people buy their drinking water but I'm not sure what is best for bread making.

I seen on baking forums not to use chlorinated water, so I'm kind of in the dark.

Cheers,
Bordello

Bordello · September 2009

Me too Plus my EYE CANDY. :woohoo:

Regards,
Bordello

Serial Griller · September 2009

I think any bottled water would work just fine.
Just be sure when you mix it with your yeast the water is between 110'-115'for best results.
Jon

Smut-butt · September 2009

Holy water would make it rise.

Seriously, you could try some bottled water; pick one from Chicago or NY. I'm sure that these water companies just use plain old city water to sell as bottled water.

Fidel · September 2009

Just use plain distilled water from the grocery store. Should be under a buck a gallon.

You can spend more and use natural spring water, but you're not likely to notice the difference.

As for the temperature advice, 110-115* is necessary for active dry yeast, but if you use instant yeast then it doesn't matter at all. It will just make it rise faster.

Bordello · September 2009

:woohoo:
Holy water will make it rise?????????? I'm not touching that.

Thanks for the suggestion on a Chacago or N.Y. processed water.

Regards,
Bordello

Bordello · September 2009

There was something about using non-chlorinated water. I read that on several sites and not all water I looked at says it.

Cheers,
Bordello

Bordello · September 2009

Thanks Fidel,
That is the info I was looking for. Much appreciated.

Regards,
Bordello

breadbasket · September 2009

I don't think it is a good idea to use distilled water for drinking or cooking. I would get a bottle of spring water for use in bread. Just my thoughts.

Little Steven · September 2009

Bob,

Just use beer! That water ain't good for ya. :laugh:

Steve

HungryMan · September 2009

I know in Tampa, Zepheryhills water is just a big plant that filters water and puts it in a bottle.

Darnoc · September 2009

For me I have used nothing but a good full bodied beer stirred up a little to make it flat for my pizza dough.This has been my choice for the past ten years.

Fidel · September 2009

Why?

Bordello · September 2009

I try to watch the water thing, it will rust my pipes. :laugh:

Cheers,
Bordello

Bordello · September 2009

Looking at my bread machine book it does have a recipe for pizza dough using 1 1/2 cup flat beer, will have to gave it a try.

Thanks,
Bordello

Kind of water for bread/pizza dough

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