Comments on: What’s Wrong With This Miche? http://www.wildyeastblog.com/2008/05/25/tap-water-works-fine/ Notes from my kitchen, in which I bake bread and raise a few other matters Wed, 19 Nov 2008 23:05:46 +0000 http://wordpress.org/?v=2.6.1 By: Josh http://www.wildyeastblog.com/2008/05/25/tap-water-works-fine/#comment-4565 Josh Sat, 30 Aug 2008 00:28:19 +0000 http://www.wildyeastblog.com/?p=627#comment-4565 ummm...i recently made a bread starter...i believe it is right. i used regular flour and tap water...it smells yeasty and has a frothy look. i was wondering if anyone had a simple yeast roll recipe so i can test drive it. i am having trouble finding recipies including a bread starter ummm…i recently made a bread starter…i believe it is right. i used regular flour and tap water…it smells yeasty and has a frothy look. i was wondering if anyone had a simple yeast roll recipe so i can test drive it. i am having trouble finding recipies including a bread starter

]]> By: Zach http://www.wildyeastblog.com/2008/05/25/tap-water-works-fine/#comment-3585 Zach Wed, 04 Jun 2008 03:26:08 +0000 http://www.wildyeastblog.com/?p=627#comment-3585 I brew beer using nothing but Texas lake, er, tap water filtered through a Pur filter (activated charcoal, ion-resin exchange, the usual) and the results are fantastic. No need for fancy bottled water. Use the stuff that comes cheap! I brew beer using nothing but Texas lake, er, tap water filtered through a Pur filter (activated charcoal, ion-resin exchange, the usual) and the results are fantastic. No need for fancy bottled water. Use the stuff that comes cheap!

]]> By: Elizabeth http://www.wildyeastblog.com/2008/05/25/tap-water-works-fine/#comment-3517 Elizabeth Wed, 28 May 2008 18:32:16 +0000 http://www.wildyeastblog.com/?p=627#comment-3517 How remiss of me... I neglected to say what a beautiful looking miche! How remiss of me… I neglected to say what a beautiful looking miche!

]]> By: Elizabeth http://www.wildyeastblog.com/2008/05/25/tap-water-works-fine/#comment-3516 Elizabeth Wed, 28 May 2008 18:30:30 +0000 http://www.wildyeastblog.com/?p=627#comment-3516 I had no idea that Toronto water also has chloramine in it until I read this post, Susan. I had assumed it was chlorine (just checked and see that chloramine is used). I've been using filtered tap water (either brita or GE filter that is on our kitchen tap). In spite of still struggling with sourness in my starter, otherwise it's entirely active. (I would still be using unfiltered tap water if we hadn't seen the results of a water test last summer, showing that our tap water has too much lead at 15parts per billion. By Canada's standards, anything above 10 parts per billion is unacceptable - in USA, according to EPA website, anything above 15parts per billion is unacceptable.) But I don't think I would ever use bottled water over tap water here in North America. Too much plastic.... I also wonder if some bottled water isn't old. I was interested to see that Rose Levy Beranbaum in 'The Bread Bible' writes: "Make sure the water in the spritzer is fresh (it should not have been standing for more than 2 days)." She doesn't say why this is necessary... so I did an internet search and came across some interesting information on 'Health Canada's Questions and Answers on Bottled Water' www.hc-sc.gc.ca/fn-an/securit/facts-faits/faqs_bottle_water-eau_embouteillee_e.html (see "Are there bacteria in bottled water?" and "What is safe storage and use of bottled water?") -Elizabeth I had no idea that Toronto water also has chloramine in it until I read this post, Susan. I had assumed it was chlorine (just checked and see that chloramine is used). I’ve been using filtered tap water (either brita or GE filter that is on our kitchen tap). In spite of still struggling with sourness in my starter, otherwise it’s entirely active. (I would still be using unfiltered tap water if we hadn’t seen the results of a water test last summer, showing that our tap water has too much lead at 15parts per billion. By Canada’s standards, anything above 10 parts per billion is unacceptable - in USA, according to EPA website, anything above 15parts per billion is unacceptable.) But I don’t think I would ever use bottled water over tap water here in North America. Too much plastic….

I also wonder if some bottled water isn’t old. I was interested to see that Rose Levy Beranbaum in ‘The Bread Bible’ writes: “Make sure the water in the spritzer is fresh (it should not have been standing for more than 2 days).” She doesn’t say why this is necessary… so I did an internet search and came across some interesting information on ‘Health Canada’s Questions and Answers on Bottled Water’ http://www.hc-sc.gc.ca/fn-an/securit/facts-faits/faqs_bottle_water-eau_embouteillee_e.html
(see “Are there bacteria in bottled water?” and “What is safe storage and use of bottled water?”)

-Elizabeth

]]> By: Matthew http://www.wildyeastblog.com/2008/05/25/tap-water-works-fine/#comment-3483 Matthew Wed, 28 May 2008 01:56:52 +0000 http://www.wildyeastblog.com/?p=627#comment-3483 I had been going to comment on the starter thread, but this is better: Two weeks ago, I carefully followed your starter starting instructions (thanks BTW) and used tap water as I was anxious to get started ;) and didn't have any bottled handy. After 4 days, I had a pretty good starter going -- good smell and OK lift -- my wife stocked us up on bottled water, so I figured I'd stop risking my starter and switch. Day 5 the starter didn't do so well, day 6 it was flat and day 7 it was dead. Methinks there was more badstuff in the bottled water than in the tap. Of course something else could have gone awry, but I'm pretty careful (anal-retentive) in the way I go about cooking, so I don't think anything else changed. Now I'm restarting with tap water and won't be going near the bottle. --Matthew I had been going to comment on the starter thread, but this is better:

Two weeks ago, I carefully followed your starter starting instructions (thanks BTW) and used tap water as I was anxious to get started ;) and didn’t have any bottled handy.

After 4 days, I had a pretty good starter going — good smell and OK lift — my wife stocked us up on bottled water, so I figured I’d stop risking my starter and switch.

Day 5 the starter didn’t do so well, day 6 it was flat and day 7 it was dead.

Methinks there was more badstuff in the bottled water than in the tap.

Of course something else could have gone awry, but I’m pretty careful (anal-retentive) in the way I go about cooking, so I don’t think anything else changed.

Now I’m restarting with tap water and won’t be going near the bottle.

–Matthew

]]> By: dhanggit http://www.wildyeastblog.com/2008/05/25/tap-water-works-fine/#comment-3481 dhanggit Tue, 27 May 2008 17:30:59 +0000 http://www.wildyeastblog.com/?p=627#comment-3481 your miche is absolutely perfect!! thanks for doing these experiments on water and making bread. i just normally use tap water :-) your miche is absolutely perfect!! thanks for doing these experiments on water and making bread. i just normally use tap water :-)

]]> By: HoneyB http://www.wildyeastblog.com/2008/05/25/tap-water-works-fine/#comment-3476 HoneyB Tue, 27 May 2008 09:34:09 +0000 http://www.wildyeastblog.com/?p=627#comment-3476 The loaf is beautiful! I always use tap water - but we have our own well and its not treated. The loaf is beautiful! I always use tap water - but we have our own well and its not treated.

]]> By: Cheryl in Kelso, MO http://www.wildyeastblog.com/2008/05/25/tap-water-works-fine/#comment-3473 Cheryl in Kelso, MO Mon, 26 May 2008 15:06:09 +0000 http://www.wildyeastblog.com/?p=627#comment-3473 My sourdough starter, created approx. six years ago, began with tap water (water softener) using Nancy Silverton's recipe. My baking and cheese-making friend, created a starter with home-grown grapes and uses water, not from a water softener. We often compare texture and taste, and wonder if the difference comes from starter just one year old compared to a started six years old. Maybe it's the difference between water softener water and tap? Now, you've made us curious! We'll just have to try her starter with my water! This is such a great blog site...thank you! Cheryl My sourdough starter, created approx. six years ago, began with tap water (water softener) using Nancy Silverton’s recipe. My baking and cheese-making friend, created a starter with home-grown grapes and uses water, not from a water softener. We often compare texture and taste, and wonder if the difference comes from starter just one year old compared to a started six years old. Maybe it’s the difference between water softener water and tap? Now, you’ve made us curious! We’ll just have to try her starter with my water! This is such a great blog site…thank you! Cheryl

]]> By: Jeremy http://www.wildyeastblog.com/2008/05/25/tap-water-works-fine/#comment-3472 Jeremy Mon, 26 May 2008 14:16:41 +0000 http://www.wildyeastblog.com/?p=627#comment-3472 Susan, Thanks for the nod, I always use tap water or brita filtered tap, I have leaven that is always fed with tap, so unless you have a well or live in the Alps? I can't really think that anything is that pure on our poor earth anyways as much contamination that humans have contributed! Happy Baking! Susan,
Thanks for the nod, I always use tap water or brita filtered tap, I have leaven that is always fed with tap, so unless you have a well or live in the Alps? I can’t really think that anything is that pure on our poor earth anyways as much contamination that humans have contributed!

Happy Baking!

]]> By: Lien http://www.wildyeastblog.com/2008/05/25/tap-water-works-fine/#comment-3471 Lien Mon, 26 May 2008 13:44:58 +0000 http://www.wildyeastblog.com/?p=627#comment-3471 What a beautiful miche!!! I'm glad that our water here is not chloraminated in the Netherlands. A few years back we filtered our water, but we don't anymore. It's just tasty water. What a beautiful miche!!! I’m glad that our water here is not chloraminated in the Netherlands. A few years back we filtered our water, but we don’t anymore. It’s just tasty water.

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