Quote:
Originally Posted by MikeSid
You need a traditional seltzer bottle with a CO2 cartridge.
Then you need unfiltered tap water with a high mineral content like NYC.
Go to a home brewing supply store and buy minerals to add - specifically calcium and magnesium. Then adjust the ph so that is is slightly alkaline - about 7.2.
And then you have NYC water.
Get the water right and then you can make bagels and pizza dough, just like home.  |
I talked with a bagel shop owner in NC that used to make bagels in NYC. He brought the ovens from NY, imported all the supplies from the same folks in NY but he could never get the bagels to come out the same. The only thing he couldn't import was the water. Most of NYC water comes from reservoir dams upstate and is considered the best water in the nation. NYC pipes once it gets to the city is another thing.
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Joe
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