Comments by "Craxin01" (@Craxin01) on "Are white potatoes actually healthy? Why does tap water taste bad at the beach? (PODCAST E29)" video.

  1. It's less the flavor of the water effecting the taste of the dough but the chemicals in the water that effect dough quality. NYC pizza is typically more crisp because of chemical reactions in the water. Check out Food Theory, they did a quality test using municipal water from different sources and the results were interesting. Chlorine and fluoride were what they concluded, thanks to water testing equipment, was responsible. Lower chlorine killed less yeast, higher fluoride helped fragment proteins resulting in higher gluten development.
    1