Benefits of using filtered water in cooking

Australian water is great but by the time it travels from the water treatment plant to your tap, it may have picked up a number of contaminants such as heavy metals, chemicals and unwanted minerals that can affect the quality of your water.

The recent cycle of drought, bush fires and wild storms have had an impact on the quality of the water we access through our taps[1], but don’t worry BRITA JUGS  can help filter out and reduce impurities such lead, copper, chlorine and pesticides.  Our filters not only make your tea and coffee taste better but you can also transform every meal that you cook.

So, what are the benefits of using filtered water?

  • Using filtered water contributes to the preservation of food’s natural flavour. By removing unnecessary contaminants like chlorine or heavy metals, your food will taste distinctly better this is because unfiltered water may contain a distinctive metallic taste.
  • Filtered water increases the effect of yeast allowing it to rise more which results in softer baked goods.

Most fine restaurants use filtered water for cooking, so why shouldn’t we treat ourselves to the finest at home too?

During self-isolation you might want to try it yourself. Grab a filtered jug and let’s get cooking. I have dropped a recipe below from Gather for bread because to be quite frank, it looks delicious and I couldn’t resist!

Cook time: 40mins


  • 1 tablespoon active dry yeast
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 2 cups warm filtered water not over 43°C
  • 5 1/2 to 6 cups All-Purpose Flour
  • cornmeal or flour for dusting
  • filtered boiling water


  1. In a large bowl mix together the yeast, sugar, salt and water. Let this stand until the yeast is dissolved. Gradually add the flour, one cup at a time to the liquid and mix thoroughly until the dough pulls away from the sides of the bowl. Turn the dough out onto a floured surface to knead. (This may be a little messy, but don't give up!)
  2. Knead It: Fold the far edge of the dough back over on itself towards you. Press into the dough with the heels of your hands and push away. After each push, rotate the dough 90°. Repeat this process in a rhythmic, rocking motion for 5 minutes, sprinkling only enough flour on your kneading surface to prevent sticking. Let the dough rest while you scrape out and grease the mixing bowl with a few drops of olive oil (preferred) or non-stick baking spray. Knead the dough again for 2 to 3 minutes.
  3. Let It Rise: Return the dough to the bowl and turn it over once to grease the top. Cover with a damp towel and keep warm until the dough doubles in bulk, about 1 to 2 hours.
  4. Shape it: Punch down the dough with your fist and briefly knead out any air bubbles. Cut the dough in half and shape into two Italian- or French-style loaves. Place the loaves on a cookie sheet generously sprinkled with cornmeal. Let the loaves rest for 5 minutes.

Bake it:

  1. Lightly slash the tops of the loaves 3 or more times diagonally and brush them with filtered cold water.
  2. Place an aluminium roasting pan on the bottom of the oven. Fill 1" deep with boiling water. Slide loaves onto baking stone* in a cold oven. I use this one. Bake at 400°F for 35 to 45 minutes, until the loaves are golden brown and sounds hollow when tapped.

Alternate method:

  1. For a lighter, crustier bread, let your shaped loaves rise for 45 minutes. Preheat the oven and roasting pan with water to 500°F for 15 minutes. Brush the loaves with cold water, place in the oven and bake for 10 minutes. Lower the temperature to 400°F and bake for 10 more minutes. Remove from the oven and place on a cooling rack. Let cool for at least 30 minutes before slicing.
  2. * If you don't have a baking stone, you are welcome to try using a flat cookie sheet. Please note your bread will not have as nice of a crisp crust.


Source:  [1] Climate Council: Water Security report