Can Water Ruin Your Holiday Recipe?
There’s something about the holiday season that inspires us to bake fresh, warm goods for our loved ones. Giving the gift of a home-baked treat is a great way to show your gratitude to your friends and family. But could your home’s water supply be the Grinch in your holiday baking?
How Hard Water Affects Baking
If your pie never takes like your grandmother’s, even if she wrote the recipe down to the teaspoon, your hard water may be the Christmas culprit.
Hard water changes the way gluten and yeast reaction when mixed with other ingredients. Minerals found in your home water supply can have a chemical impact on your holiday baking. Signs that hard water is impacting your cooking and baking include:
- Slower fermentation process of yeast
- Dull-colored fruits and vegetables
- Rubbery or tough dough
Slightly acidic water is best for baking, while hard water is more alkaline and has a higher pH. A pH of just below 7 is best for baking. High levels of chlorine can also make water boil slower. In turn, fruits and other baking ingredients can absorb many of the minerals that are commonly found in Minnesota and Wisconsin water.
Bake With the Best Water All Year Round in Minnesota
If your water smells funny or you notice the quality of your baked goods decreasing, it may be time to add a water filtration system and get back to serving your guests the perfect dish.
Aquarius Water Conditioning is proud to be an authorized dealer of Kinetico Water Softeners — the only systems capable of making your water 99.99% pure. Get back to baking with the best by scheduling a call with us at 888-741-9025 or use our online form for a quick response.