Happy National Pie Day! Did you know that while the phrase "as American as apple pie" has become a symbol of American tradition, the secret to a perfect pie might actually lie in something as simple as clean, quality water? Although apple pie’s origins trace back to Europe, it’s become a staple of American culture, representing home, warmth, and comfort. But, what many may not realize is the quality of water used in baking can significantly affect the taste and texture of your pie. Whether it's the flaky crust or smooth filling, water plays a crucial role in achieving that perfect balance. In this article, we’ll take a closer look at how clean water contributes to baking success and why it’s just as important as the ingredients themselves.
In the past, pies were a practical way to preserve meats and fruits, using crust and butter to protect the filling so it could be enjoyed throughout the months. Today, pies are enjoyed fresh, but their quality still relies on the same principles: better ingredients, improved water quality, and perfected recipes. This evolution has made baking even more accessible to home bakers, who can now experiment with tried-and-true techniques worldwide.
Professional bakers today understand the importance of every ingredient, but one often overlooked factor in home baking is water. The difference between a homemade pie and one baked in a professional kitchen often comes down to water quality. While 85% of America has hard water, less than 30% have a water softener or filtration system . Meanwhile, most bakers rely on reverse osmosis systems, which ensures consistently delicious pastries. So, next time you're rolling out dough in your kitchen, remember: the water you use could be the key to your best pie yet!
How Does Water Affect My Baking?
When it comes to baking, water plays a crucial role in creating the right dough texture and flavor. Hard water, which contains high levels of minerals like calcium and magnesium, can make your dough tough to work with. This can result in a less flaky crust and an overall denser texture in your pie. On the other hand, soft water or filtered water allows for better control over the dough's consistency, helping it become smooth, pliable, and easier to roll out.
The minerals in hard water can also affect how yeast behaves if you make a pie that requires a yeast-based dough. Yeast thrives in a neutral pH environment, and hard water can alter the pH level, slowing the fermentation process. You might not get that airy, light texture you hope for. Using purified or softened water can help create a better environment for yeast, ensuring a better rise and fluffier results.
The Ideal Water for Baking
The ideal water for baking mostly depends on what you’re trying to do. For example, in sourdough bread, you’re trying to activate the yeast and produce bacteria so you may need softened water. Hard water is more alkaline than soft water, which is good for the activation process, but when the water is too hard (200+ppm), you’ll have trouble having the right activation. We recommend testing your water!
Fun Fact: |
|
Most bakers found that a water hardness of 100-150ppm is perfect for baking bread. |
In pie crusts, brownies, cookies, bagels, or cupcakes, the flavor and texture of your mixture or dough is what matters the most. If your water tastes like chlorine, that’ll translate into your baking, regardless of how many wonderful ingredients you put in the mix.
So how can you improve the water quality in your kitchen for baking? The simplest solution is to install a water filtration system, such as a reverse osmosis unit or a water softener. These systems remove the excess minerals in hard water, giving you the clean, pure water that’s ideal for baking. If installing a filtration system isn't an option, you can also buy bottled water or use a water pitcher with a filter to improve the quality of your water.
It’s not just the crust and filling that benefit from better water—clean water also affects the flavor of your pie. The minerals in hard water can leave behind an aftertaste that might clash with the sweetness of your fruit or the richness of your filling. With filtered or soft water, you get a purer taste that lets your ingredients shine through, resulting in a more delicious, well-balanced pie.
Baking FAQs
Q: How does hard water affect the baking process?
A: Hard water can make dough tougher due to excess minerals, leading to reduced elasticity and a denser final product. Filtering water can help.
Q: Should I use distilled or filtered water for sourdough starters?
A: Filtered water is preferable because it removes contaminants while retaining some minerals essential for yeast growth.
Q: Can reverse osmosis water improve the flavor of baked goods?
A: Yes, reverse osmosis water removes chlorine and other off-flavor compounds, resulting in better-tasting baked goods.
Water Quality: A Baker’s Secret Ingredient
Baking has evolved throughout history and through different parts of the country. Some bakers scour different parts of their state to find the perfect water quality. The LAist confirms there are regional battles between New York, Chicago, and Los Angeles and why New York has superior pizzas because of their water quality.
Whether you’re baking at home for yourself or at your bakery, if your pastries, pizza, pies, or any delicious dessert is not quite what you want it to be, a water softener and reverse osmosis system may be your saving grace to great quality. Plus, removing the hard water spots in your bathroom, softer hair and skin, and AMAZING tasting water are a great bonus too right?
So the next time you bake, think about the water you're using and how it impacts your final product. It might be easy to overlook, but with the right water, your pie could go from good to great. Happy baking, and may your pie be as flawless as the ingredients you choose!
Leave a comment
This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.