"bryan carmenati" <bryancar@greenhills.net> wrote:
>There are way too many 'acceptable' elements such as lime, calcium,
>chlorine, etc. in U. S. tap water that will change the texture,
>taste, baking qualities of a good bread. Bottled water is 'pure'
>water without all the chemicals added
Bryan,
I'm going to respectfully disagree here. "pure" water as you
describe it, without any chemicals in it, is known as "distilled
water". It is completely tasteless, and most people don't enjoy it at all.
Tap water, and most bottled waters too, do have chlorine added to
reduce the risk of our picking up nasty bugs from drinking it. The
chemicals in the water, far from being added, are there at source,
dissolved in the water. Most European bottled water has a list of
the dry content, and the taste of the water depends very much on
where it comes from.
Unless you live in an area with water so hard that your tea comes out
black and scummy (Northern France is a good example) then I doubt
you'd notice any difference in your baking. And frankly, even then I
doubt it would make that much difference!
You might be surprised to investigate the contents of your bottled
water vs. tap water. Here in the UK research suggests that tap water
is generally more "pure" than the bottled stuff, as the regulations
are more stringent.
HTH.
Lorna