Why do some wheat dough balls rise well and bake into perfect loaves while others are flat and hard as a brick? A new study says it’s as much about the flour as the yeast.
What about the water? J. Kenji López-Alt from SeriousEats (and previously Cook’s Illustrated) wrote about performing a test concerning the effects of water on pizza crust. They used multiple bottled waters, with different levels of dissolved solids as well as NYC tap water in the introduction of his new book. His panel of judges weren’t able to detect a significant difference between any of the crusts made with the different waters. At this point, I think it’s safe to say this is a myth or at least a very large degree of self-induced bias.