Guest guest Posted December 17, 2000 Report Share Posted December 17, 2000 What kills me is my husband who until recently hardly ever cooked, knew that the chlorine killed the yeast! Thanks for verifying this. I'll stick with the spring water. sigh! hugs, Joyce Taking it One Day at a Time with God's help! ***************** When I was in Toronto at the Grocery trade show, I talked to " The Culligan Man " . He told me that a lot a major bakeries (Costco being one) are switching to distilled water for all their baking. The impurities, minerals and most of all chlorine in municipal water systems can cause a lot of inconsistent results especially with yeasted products like bread...(since the chlorine has a tendency to kill yeast). Of course he was trying to sell me a water purification system, but what he said does make a lot of sense. ---------------------------------------------- Jay Bigam Marketing and Information Technology Manager Kinnikinnick Foods Inc. www.kinnikinnick.com Toll Free: 1- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 18, 2000 Report Share Posted December 18, 2000 Didn't catch the original post, but I just wanted to let you know that adding the yeast too early in the mixing cycle can cause the bread to rise too soon and then fall before baking. At least I know this is true in a bread machine, so I usually wait until near the end of the first mixing cycle after all other ingredients are well-mixed before I add the yeast. Best of luck, Quote Link to comment Share on other sites More sharing options...
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