Is All Water the Same?

Not All Water Is Created Equal

Your tap water contains minerals, chlorine, and other compounds that directly affect gluten development and yeast activity.

Chlorine: The Yeast Killer

Municipal water often contains chlorine to kill bacteria — but it can also slow down your yeast.

Fix: Let tap water sit uncovered for 30 minutes, or use a simple carbon filter. Chloramine (used in some cities) doesn't evaporate — you need a filter for that.

Water Hardness

• Soft water (low minerals): Dough can be slack and sticky. Gluten forms easily but lacks structure.
• Hard water (high minerals): Tightens the gluten. Dough is firmer, may need more hydration.
• Medium (50-150 ppm): The sweet spot for most doughs.

Mineral Content That Matters

• Calcium & Magnesium: Strengthen gluten structure
• Iron: Can discolor dough and affect flavor
• pH level: Slightly acidic water (pH 6-7) is ideal for yeast activity

Practical Advice

Filtered tap water works great for most people

Don't use distilled water — yeast needs some minerals

If your dough behaves differently in a new location, water is often the reason

Bottled spring water is a reliable consistent option