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General Discussion 6

Regional water differencences effect on baked goods.

zackly | Mar 12, 201510:25 AM

I’m on a nostalgia site mostly about people’s memories of growing up in my suburban NYC hometown (Stamford, CT) in the 1950’s through 1980’s.A lot of the people have relocated away from the area. There are many Italian & Jewish American members. They complain that they can’t get good pizza, bread or bagels in FL, AZ, TX or CA because “the water is not the same”. I’ve heard this canard all my life, especially about trying to make New York City style pizza in other parts of the country. I agree water quality is different in different areas but water characteristics can be adjusted through filtration or addition of chemicals. I’m no great baker but I’ve worked with some and been taught by others and I can’t recall every hearing them complain about water problems. I think it’s more about technique and ingredients than it is about the water but I don’t know for sure.

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