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Baking ingredients, rolling pin and whisk

Installing a Water Softener Will Make Baked Goods Better

Up until now, you probably thought hard water had little effect on your cooking habits, right? We’ve told you that hardness doesn’t affect taste, but once it’s been baked, it’s a whole different ballgame. Sure, it can make cleaning your dishes, silverware and, glassware more difficult, but it can also make your baked goods taste subpar at best — no thanks!

What is it about soft water that makes baking better?

First, let’s look at hard water. Doughs made from hard water tend to be denser — definitely not the ideal conditions for baking! When minerals like calcium and magnesium combine and bake with yeast, the result is a tougher, less-fluffy bread or pastry. Have you ever seen a treat that looked delicious, only to bite in and find it was dense and dry inside? Yep, that’s hard water at work right there. Soft water yields a fluffier more satisfying outcome.

If my water is soft, am I in the clear for baking?

Well, that really depends. What do your chlorine levels look like? Hard water makes pastries tough, but an abundance of chlorine can actually make them taste icky too. Furthermore, yeast can be compromised by chlorine present in your water. Mixing yeast with water that has a high-acidity can counteract its efforts, leading to hard, flat cookies and cupcakes. We don’t know about you, but we doubt those are going to cut it at the school bake sale!

Mr. Rooter can help you bake with confidence.

When it comes to baking, the quality of your ingredients makes all the difference! Why wouldn’t you want to bake with the best water possible? Mr. Rooter of St. John’s can help with water softening and filtration systems for your home.

As a Neighbourly Company, our services are always honest, affordable, and reliable. Contact us to schedule your personalized water analysis today!