Among the main factors inhibiting the process of proving we can include the massive presence of chlorine and calcium and magnesium salts dissolved in tap water used for the mixture.
These factors determine the "hardness" of water that is nothing more than the amount of calcium carbonate (CaCO3) dissolved in one liter of water.
Hardness is commonly expressed using the French scale (1 = f 10mg CaCO3).
Hardness above 15-20 ° F (corresponding to 150-200mg CaCO3 / l) can hinder the process of leavening dough decreasing the effectiveness of Saccaromicio.
If you do not know the hardness of the water used can be deducted from the amount of white residue of calcium carbonate that are in great evidence on steel sink after washing dishes. Anyone wishing to know more scientific water hardness can be measured with current economic strip type AquaDura @.
Once you have determined that the water has a hardness of medium to high you can build a simple water softener with a paltry expense by using a filter like the Brita MAXTRA (6 €) and a 2-liter tetra pack like that of an orange juice.
The construction of the softener is self-explanatory: just get a hole in the top tetrapak in order to fit the filter MAXTRA. It must also leave the center hole with a nipper which will filter the tap water to soften.
Your water softener is ready, you place it under the tap to a minimum by adjusting the flow of water (water should enter the center hole of the filter without overflow). If the filter is new MAXTRA should throw the first 5-6 gallons of filtered water, then you can start producing softened water for your mixes. Take a few minutes to filter 2 liters of water.
If the water produced is of your taste you can transfer to a bottle store in the refrigerator for everyday use. With this simple system can produce at least 100 gallons of filtered water, after which the filter will be replaced.
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