Quote:
Originally Posted by kioshk
I think I've heard the water story is an urban myth, but I can't source it or anything.
In general I'm about as skeptical about this sort of thing as anyone, but this one sounds plausible, for two reasons: First, I've read many times, and believe, that many types of cooking are very sensitive to water, and in particular that the chemistry of rising dough is quite sensitive to mineral content. Second, I know he's right that New York has very good tap water — this is generally accepted, and is my personal experience as well.
It's amazing how many places, even big cities, have bad-tasting water. Though New York isn't unique: I think I've mentioned before that Sam's Club even used to (may still) bottle and sell Fort Worth water. (Fort Worth's is good but Dallas's isn't, which always seemed odd but was undeniable.)