Testing and Adjusting Water for Bread Baking
January 19, 2012 5:25 PM Subscribe
A would-be bread baker in northern Westchester county complains about lousy results, and says he suspects the local water.
So: he's wondering how to test (and, if necessary, adjust) PH and mineral content. Any suggestions of ways to get started without paying big bucks to labs?
posted by Quisp Lover to Food & Drink (27 answers total)
His assumption that the water is affecting his baking may or may not be correct, but let's assume for the sake of argument it is (he's not looking for general bread baking advice, or to be convinced that water's not important).