Ok...I'm still trying to learn water for brewing, but the shitty water at my new house has me wondering about water in my cooking. This really came about from listening to the Beer and Tattoo session when Colin and Paxton were talking about cooking, and Colin’s knowledge of water kept coming up.
We've started buying RO water at the grocery store. What affect, if any, would using RO water have on cooking? Like brewing, will I find myself needing to add additional salt, etc to recipes to make up for the lack of minerals in the water. I'm also concerned about baking. I know that baking can be quite finicky...will using RO water have any impact there?
Thanks in advance!