All Hail British Pie Week!
Yes, it’s British Pie Week this week! A true culinary feast for the senses, what can beat a good old traditional pie in the current freezing weather?
“But what’s that got to do with water softeners?” we hear you ask… Well, apart from the fact that we love a good pie and can often be found frequenting the famous Sweeney and Todd Pie Shop in Reading, science has shown that soft water makes for tastier pies.
According to research published in “Baker’s Journal” hard water can retard fermentation and toughen up the gluten structure too much, as the minerals prevent proteins from absorbing water. The higher pH balance of hard water can also affect the quality of fermentation.
For non-scientific pie-lovers, that basically means using softened water gives you lighter, crispier pastry and a tastier pie.
But don’t just take our word for it. You can put the science to the test yourself with this recipe for a hand-raised water crust pastry pork pie from BBC Good Food.