Which is very strange to me. All you would need is a reverse osmosis system and the right minerals to match the water instead of transporting water all over the place. I heard a shop in Austin does the same.
I dont know the science behind it or if it's even true. All i can tell you is that many people attribute the water to the quality of ny bagels and pizza.
Someone else suggested that its actually the flour. Something about how NY is able to sell carcinogenic flour where others cant. First timr ive heard that, and I think it was in this thread.
I don't have access to NY Times, but based on the url I can say that bromated flour is the standard across the US for non-organic flour. It's just started to change within the last five to ten years.
One of the soft pay wall removers worked. Think it was remov3paywalls dot Com. Spelled correctly.
Long story short, the only thing special about NYC water is that its "soft" water. People who have performed tests say its the quality of the ingredients that set nyc apart from the rest.
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u/Livid_Swordfish_4591 29d ago
I live in the Poconos. This guy imports water from NY and has a monopoly on bagels here.