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Re: NY Pizza
Dutch,
I'm with you on water quality, and I've certainly tasted NYC water, pizza and bagels; all very fine indeed. I get my bread baking water from a very deep drilled well. It's in a friend's house, and the house sits on what must be miles deep sand and gravel deposited by glaciers at the retreat of the last ice age. The water is very soft, with what seems to be quite a few trace minerals, not one of which is overbearing to the taste. This water, in short, has personality.
One of the first things I do in my bread baking workshops is to line up three glasses of water: one tap, one filtered and one well. Even in a blind taste test, the participants always single out the well water as the best of the three. This will make a subtle but noticable difference in the finished product in much the same way that good salt and good fresh flour will.
Jim
Dutch,
I'm with you on water quality, and I've certainly tasted NYC water, pizza and bagels; all very fine indeed. I get my bread baking water from a very deep drilled well. It's in a friend's house, and the house sits on what must be miles deep sand and gravel deposited by glaciers at the retreat of the last ice age. The water is very soft, with what seems to be quite a few trace minerals, not one of which is overbearing to the taste. This water, in short, has personality.
One of the first things I do in my bread baking workshops is to line up three glasses of water: one tap, one filtered and one well. Even in a blind taste test, the participants always single out the well water as the best of the three. This will make a subtle but noticable difference in the finished product in much the same way that good salt and good fresh flour will.
Jim
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