4 ms·
Neither this study nor the previous one from the same authors seems to look at the water. I would have thought the hardness of the water also influences what gr
by gniv 3y ago
Neither this study nor the previous one from the same authors seems to look at the water. I would have thought the hardness of the water also influences what grows in the starter. Especially with white flour, which has few minerals.
- badcppdev 3y agoHave you done any experiments on this? Using hard water vs demineralised? I have no idea if this is a thing that's spoken about in the Sourdough baking world.
- roofone 3y agoI find that my sourdough starter’s smell is noticeably more yogurty (lactic acid) and less tangy (acetic) when I add a tiny amount of food grade calcium to the water. There’s a similar effect on the final bread as well, but there are other factors (eg fermentation time/temperature) that probably have a bigger effect on the final loaf. I believe the calcium feeds the lactic acid producing bacteria, favoring their growth.
- Tor3 3y agoI'd never thought about the water.. my wife started making sourdough bread a year ago, and now she's making them all the time.. extremely tasty. Her starter always seems to grow to nearly triple size. She uses mostly rye for that, I think, but she varies stuff. The water around here has basically zero hardness. There's never any need to remove calcium from anything, ever. Never seen any calcium deposits, unlike when I lived in Italy.