You’ve probably been trying to bake all your life, following the recipe to a T, but somehow your baked goods never consistently turn out like those in bakeries or videos. Maybe you’ve tried tweaking the recipe, but to no avail. But are you sure you’ve been following it correctly? Haven’t you skipped something, like the recipe calling for… filtered water?
Yep, there are a lot, and I mean a lot of baking recipes that specifically say to use filtered water. However, you may have brushed it off, thinking “water is water”—that it shouldn’t drastically affect your baking. But surprise, surprise! That’s actually where things went wrong.
Filtered water doesn’t just improve the taste of your drinking water. It can be the difference between good baking and great baking, and here’s how.
How Water Quality Impacts Your Baking
Water quality is often overlooked in baking, but it can play a major role in everything from taste to texture to rise. When you use unfiltered tap water, it often contains chlorine, minerals, and impurities that can alter the way your ingredients interact. Water is a surprisingly active ingredient in baking, and when it gets added to your dough or batter, it can alter the entire outcome in subtle but impactful ways. Here’s what’s happening:
- Minerals and Impurities: Tap water often contains minerals like calcium and magnesium in excessive amounts, which can make water “hard.” Hard water can interfere with the gluten structure in bread, leading to denser, less fluffy results.
- pH Levels: The pH of water affects yeast fermentation. A slightly alkaline water—like that produced by Earths Water filters—supports more balanced fermentation, leading to better rise and texture.
- Chemicals in Tap Water: Chlorine or other chemicals can affect the taste of baked goods. While they’re great for cleaning drinking water, they can alter the delicate flavours in your baking, especially in subtle recipes like cakes and pastries.
Filtered water removes these elements, leaving you with purer, cleaner water that can bring out the best in your baking.
How Filtered Water Transforms Baking Results
Wondering if it’s worth the fuss? Here’s what you can expect when you switch to filtered water in the kitchen:
- Flavour Boost: Without the interference of chlorine, the rich notes of vanilla, cocoa, and spices pop. Your brownies taste more chocolatey; your lemon loaf, zestier.
- Consistent Rise: Hard water can be a bully to yeast, affecting rise and texture. Filtered water encourages consistent fermentation, yielding soft, airy breads, cakes, and pastries.
- Golden Crust & Colour: Alkaline water helps achieve a beautiful golden crust. Perfect for bread bakers aiming for that ideal Maillard reaction (fancy name for the yummy golden-brown effect).
- Extended Freshness: Breads and cakes baked with filtered water stay softer longer. With fewer minerals to dry things out, yesterday’s muffins won’t double as hockey pucks today.
The Alkaline Advantage: Earths Waters Filters
Earths Water filters don’t just remove impurities—they enhance the water by increasing pH, minerals, ionised oxygen, and alkalinity. So, why does this matter for baking?
Higher pH
Alkaline water (pH 7.4 to 8.5) helps yeast-based recipes rise higher and faster, enhancing bread fluffiness and even balancing the acidity in chocolate or citrus-heavy recipes.
Essential Minerals
Unlike hard water, which has too many minerals, Earths Water adds just the right amount, which supports gluten structure in bread for a softer, stretchier dough.
Improved Water Taste and Smell
This purity translates into more flavourful baked goods by removing any impurities that could impart off-flavours.
Baking Situations Where Filtered Water Makes a Difference
Curious when to reach for filtered water? Here’s a quick list of baking situations where it makes a noticeable difference:
- Sourdough Success: Chlorine in tap water can kill the natural yeast and bacteria in sourdough starters, leading to a sad, flat mix. Filtered water gives your starter the fresh environment it needs to bubble and thrive.
- Cake Lightness: Cakes are sensitive, and mineral-laden water can weigh them down. Filtered water ensures you achieve that delicate crumb and pillowy texture.
- Perfect Pizza Crust: Pizza dough needs a balance of chewy and crispy, which hard water can ruin. Filtered water allows for elasticity and easy stretching, so you get that “just right” crust.
Top Filter Picks from Earths Water for Baking Success
To get the best baking results, you need the right filter! Here are a few recommendations from Earths Water:
9L Glass Benchtop Alkaline Water Filter
Not only does this filter look great on the countertop, but it also removes impurities that can interfere with baking. With an alkaline boost, it enhances hydration for both your body and your bakes.
9L Eco Benchtop Alkaline Water Filter
This filter is versatile and designed for various water impurities, making it a perfect addition for anyone who takes their baking seriously. It’s effective for removing the minerals and chlorine that can mess with your dough and batters.
These filters can help ensure that your baking water is both clean and rich with beneficial properties, from proper pH balance to antioxidant support.
Bonus Baking Tips: Using Filtered Water Effectively
Now that you’re set up with the best water for baking, here are a few tips to make the most of it:
- Make Gradual Changes: Start by swapping out tap water for filtered in your favourite recipes, then observe how rise, texture, and taste improve.
- Highlight Subtle Flavours: Filtered water is ideal for delicate bakes like a vanilla sponge or buttery croissants, where tap water would mask subtle notes.
- Use Filtered Water in Frostings and Glazes Too: If you’re adding water to any part of your bake, keep it filtered for the best, most consistent flavour.
- Yeast Proofing: Proofing yeast with filtered water can lead to better rise and enhanced flavour by avoiding the off-notes tap water might introduce.
Filtered water might not be the first thing that comes to mind when you’re gathering ingredients for your next baking project, but it makes a difference you can taste and feel. Our alkaline water filters not only remove impurities but add beneficial minerals and a slight alkalinity that help elevate your baking results, from texture to flavour.
Whether you’re baking bread, cakes, or pastries, switching to filtered water can be the simple tweak that takes your baking from good to great. So next time you’re tempted to skip that “filtered water” step in the recipe—don’t!
