2 hours ago, Smithy said:
Can you (or anyone else) explain this, please? I haven't run across this bit of information before, and I'd like a chemical explanation.
Yeah, that's a great question. I have been using bottled water, because I read that regular tap water contains chlorines and they essentially help kill the natural yeasts. So been using just your Evian water or other purified water. Also, how important is temperature, I have been storing it at around 75 degrees, but that maybe too cool for the water, and I should warm it up to ~100 degrees?
That is interesting about whole wheat, and that the "shards" are prevalent never thinking that they would break glutens but essentially act as little needles that effectively would degas the CO2 building in the starter.
Interesting, thanks for the help. I am in the Northeast and these 95 degree days (relentless) have not motivated to make bread, but my next venture is to do a Sicilian style sheet pizza.