What changes with different water? Comparing 6 types of water including tap water and soda water. 

Baking is "affected in many ways by differences in the pH and hardness of water," the theory book explains.
But how much are they actually affected?
Is it worth going to the trouble of buying natural water and making bread?
In this article, we will compare making basic bread with six different types of water and explain the differences.
(Tap water, water from a water purifier, ultra-hard water Contrex, naturally soft water, carbonated water, and alkaline hot spring water 99)
☆Please comment if you would like to see the differences in hard or fermented types!
〇 Table of Contents
00:28 Explanation of water specs
03:11 Difference in dough texture
05:35 Comparison of fermentation power
07:15 Difference in baking
07:50 Differences in Taste, Aroma, and Texture
08:27 Breads easily affected by water and breads not easily affected by water
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