Why Can't You Get a Good Slice Outside New York City? 'Wired' Magazine Says It's the Water
Newark NJ has the best water ever. Much better than NYC. I don't notice much of a difference in breads/pizza. The water theory is only partially valid. If you have water that tastes like crap (goto Vegas or Florida and you'll find out what I'm talking about), it makes the dough taste that bad. You have to remove the calcium and chlorine from the water. That's what Chris Bianco does by filtration. Aside from that, the yeast you use is way more important along with the rise time you use. You can make some really bland dough from NYC water and you can make some really tasty dough from any water. California may not have the great water but San Fran. sure has some tasty sourdough bread. That's because they use a good sourdough culture.
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