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Have 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.
by badcppdev 3y ago
Have 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.