Author Topic: what type of spring water to use for dough?  (Read 953 times)

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Offline ronv992

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what type of spring water to use for dough?
« on: July 15, 2007, 03:38:31 AM »
      Hi, I have been using my tap water with decent results for my dough. I was wondering if their was a particular national brand of spring water that works better than regular tap water. I know that a hard water such as city tap is best but do these purified spring waters hold up to the same ph hard water levels? Any suggestions on this?


 

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