34
I finally figured out why my bread wasn't rising right for months
So I was making sandwich bread every weekend and it kept coming out dense. I tried different flour, more yeast, longer proof times, nothing worked. Then I read somewhere that my tap water might be too chlorinated. Switched to bottled filtered water for the dough and the difference was insane. First loaf came out fluffy and doubled in size. Anyone else had water mess with their baking results?
3 comments
Log in to join the discussion
Log In3 Comments
the_diana27d ago
Three years with chlorinated tap water and my bread rose fine.
8
murphy.abby27d ago
Wait maybe it's just me but did you check if @the_diana's tap water is softened? That could change things. I mean, I had the exact same problem with my bagels until I switched to filtered water too. It was so frustrating because I tried everything else first. The chlorine definitely kills off some of the yeast activity, at least in my experience. I honestly think it depends on your local water supply though because some places are way worse than others.
1