If you’re an avid baker you know that the quality of the ingredients you use to whip up your next batch of cupcakes, cookies or bread can make all the difference. Following that thought process, it would make sense that the water you use to bake your delicious creations should matter too — and it does!
How does hard water affect baking?
Typically, hard water is not an issue as far as consumption goes, but that does not hold true when it comes to baking — especially when used in doughs. Doughs made from hard water tend to be more dense, due to the reactions formed when the hardness minerals (calcium and magnesium) combine with yeast. They can toughen the structure of gluten or delay fermentation, which in turn leaves you with a pretty tough pastry!
How does chlorine affect baking?
Hard water changes the structure of your baked goods, but not necessarily the flavor. Chlorine on the other hand, can cause your taste buds to perk up when eating pastries — and not in a good way. Not only that, but yeast can be compromised when exposed to water with a higher acidity, something that can be caused by too much chlorine. If the water is too acidic, the yeast may not rise, again, leading to flat, tough treats — yuck!
Looking for the best way to make sure your baked goods come out perfect every time? Consider installing a whole house water filtration and softening system from Aquarius Water Conditioning. As an authorized Kinetico dealer, we provide only the best home water solutions, so you can rest easy knowing that birthday cake you baked for your Great Aunt Sue will be deliciously delectable!