Quote:
Originally Posted by PennBF
One of the reasons it is hard to duplicate the "breads", (e.g. hardrolls, etc.)
from New York City is because of the water. It comes from the reservoir's about 70 miles north of New York City and NYC water has been voted one of the best drinking waters in the US. A baker in Miami tried to dublicate the hard
rolls from NYC and could not do it. He finally trucked in water from NY and made the perfect NYC hard roll. The reservoir's are just north of Kingston
New York.  |
Actually the water is from a lot of places. The Ashokan reservoir is north of Kingston and there are several to the west going almost to the Delaware river in the Catskill and Delaware systems. There are a dozen or so reservoirs on the east side of the Hudson river in the Croton system. Those are down in Westchester and up in Putnam and Dutchess counties.
NYC water is definitely good but since it comes from so many areas I don't think it can be the major factor in bread, bagels or pizza.
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New York State, Alabama, South Carolina, Texas, Italy.
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