"Cindy Hamilton" wrote in message
...

On Tuesday, November 28, 2017 at 6:25:14 AM UTC-5, Bruze wrote:
> On Tue, 28 Nov 2017 03:23:34 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Tuesday, November 28, 2017 at 3:38:32 AM UTC-5, Ophelia wrote:
> >> "U.S. Janet B." wrote in message
> >> ...
> >>
> >>
> >> Nothing idiot about the article if you had read it. The article was
> >> meant to draw attention and then educate.
> >> But I will tell you about stale bread. It is a chemical process not
> >> simply a process of drying out. Read up on "bread staling."
> >>
> >> ===
> >>
> >> About the baking soda (baking powder) I have a big one I have been
> >> using
> >> for a long time.
> >>
> >> To check it is still good, I sprinkle a little onto some water, and if
> >> it
> >> fizzes, it's ok
> >
> >In the U.S., baking soda (bicarbonate of soda) and baking powder (bicarb
> >plus some acid salt.
> ><https://en.wikipedia.org/wiki/Baking_powder>
> >
> >I'd only expect baking soda to fizz if the pH of my water were pretty
> >low.
>
> Does your tap water smell of chlorine?

Not that I notice, but someone used to well water might. 0.77 ppm
free residual chlorine, according to my water authority. pH of 7.52.

We had a well. It stank of sulfur, so we went on municipal water
at our earliest opportunity. A contributing factor was that our
leach field was 60 years old, and the soil here won't perc, so we
would have had to install an engineered field even if we wanted to
install a water treatment system. It cost a ton of money to
hook up to municipal water and sewer, and it costs a wheelbarrow-full
every month to buy water and flushing rights, but every time the power
goes out, one of us says, "Hey. We can flush!"

Cindy Hamilton
==

I don't know what our ph is, but if it helps, our water up here is very
soft, whereas down south it is very hard! Can you make anything out of
that?

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