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Post by tenbusybees on May 20, 2015 20:06:12 GMT
I'm trying my hand at sour dough bread. To make the starter it says to use filtered water. What exactly is that and how do I do that?
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Post by jamiecatheryn on May 20, 2015 20:16:22 GMT
You can buy one of those Brita or whatever charcoal filter pitchers for quick and easy filtered water, gets the chlorine out if you have city water or used some in your well, and gets out some of the excess minerals. It tastes better and is safe for fish tanks or cultures. If you let tap water sit out, especially in sunlight, some of the chlorine might break down depending what method your municipality uses to chlorinate. But that could take 1-14 days. You can just buy a jug of purified water. Serious filtering makes water far safer to drink, microfilters (like Berkey) or reverse osmosis systems are awesome, but really pricey.
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Post by tenbusybees on May 20, 2015 20:24:06 GMT
Thanks. That helps a lot.  |
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Post by spacecase0 on May 21, 2015 6:18:43 GMT
boiling it and letting it cool off when it is covered (so no bacteria gets in) should also work well
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Post by jamiecatheryn on May 21, 2015 12:51:02 GMT
Distilled may work for a while but sourdough needs trace minerals or eventually it'll die.
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Post by Bear Foot Farm on May 23, 2015 1:35:13 GMT
Distilled may work for a while but sourdough needs trace minerals or eventually it'll die. I suspect there are enough minerals in the flour to keep it happy |
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