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Baker

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Pure unmodified water

All Natural water is so important during the process of baking Stone House Bread. Its functions in baking processes are numerous.  Having a well that provides quality, natural water was paramount when we selected our bakery location.

Factors that must be considered in relation to water quality are taste and content of chemicals. Identification of an unusual taste or bad smell in water can change the taste of our final product. Chlorine is considered a chemical ingredient that has significant effects on the quality of the dough, especially in the fermentation activity. Yeast, being a natural microorganism, is sensitive to chlorine. Also, a high level of chlorine affects the function of flour and enzymes especially. As a result, a change in fermentation will affect the dough characteristics, making it stronger or weaker.  Water can be a determining factor for obtaining the desired dough and final product characteristics.