Comments

Water and the Bread Machine — 6 Comments

  1. This answered my ? too! I was wondering same if I could use Spring water in my machine. Great article. Thank you.

  2. I use a carbon filter for my drinking water, but sometimes just use non-filtered tap water so I don’t need to heat it. I do have a problem with soggy bread sometimes, so I’ve gone to adding much less water. That helps quite a bit.

    I only make gluten free breads from mixes, and eggs from flax and chia, not regular eggs. It’s surprising that it ever works at all, but sometimes is quite good, though bread with gluten is always better.

  3. I’d like a little clarity. You said the problem persisted for about a month and then you switched back to using tap water. As the buns turned out perfectly when you used bottled water, proving that the well water was causing your problem, why did you switch back? Isn’t your well water still chlorinated?

    My tap water comes from Lake Mead, next to Las Vegas, NV and it is very “hard”. Bottled water makes much better bread for me.

    • Good point! I’ve edited the article to hopefully make it more clear.

      Usually, our water gets no treatment at all. It’s tested on a regular basis so we know it’s safe.

  4. I have recently moved and I have noticed that the bread rises beautifully but when it is baking the top of the bread sinks. I haven’t changed anything except the water. Your article makes me wonder if tap water is the problem. Where I used to live I had my own well and here I have city water. Do you think the water could be the problem? I’m going to try bottled water.

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