Welcome • User Guide
ToS • Privacy • Canary
Donate • Bugs • License

©2025 Poal.co

957

Used to be I could get a three-pack and it would work really well, you'd get a good rise and good airy bread. Anymore, it seems like every pack I get is different. One will work fine, the next won't rise at all.

I have a loaf rising right now, and it's not even puffing up.

Used to be I could get a three-pack and it would work really well, you'd get a good rise and good airy bread. Anymore, it seems like every pack I get is different. One will work fine, the next won't rise at all. I have a loaf rising right now, and it's not even puffing up.

(post is archived)

You are currently inside a comment thread.
Click here to see all the comments (39).
[–] • 5 pts

I'm going to try with distilled water next time, because I also been having problem with dough rise lately. Will leaving tap water in an open pot for some time enough to get rid of chlorin?

[–] • 3 pts

They don't use chlorine anymore, now it's chloramine (chlorine and ammonia I think). It doesn't evaporate.

[–] • 1 pt

Thanks for the info. I forgot to say that I'm in Belgium and I suppose it's different from place to place. I'll try to find what they put in the water where I live, and how to get rid of it.

[–] • 1 pt

The technique of leaving tap water out to get rid of chlorine doesn't work anymore. They use something called chloramines nowadays.

I bet distilled would work well.