> reverse osmosis water has minerals added back to it, and bakers can make their water exactly the same as ny's minerals re-added are not all equal. fun fact, just about all the off the shelf bottle waters and mineral waters are treated with the ro process and have minerals added later. you can taste slight differences between waters, like aquafina or poland spring. bakers can theoretically reproduce the exact ratio of minerals in the water, but you don't see it because it's probably prohibitively expensive for a local bakery to get a commercial grade filtering system that re-mineralizes water like our water. again, there is fart sniffing, but there is truth to the fart sniffing.   ny's aquifers also come from the mountains, so maybe the mineral content is different but i imagine mountain water is what makes the difference and is unique from region to region. would really like to try some fresh european breads some day.
United States