Reddit reviews NOW Supplements, Calcium Carbonate Powder, High Percentage of Calcium, Supports Bone Health*, 12-Ounce
We found 3 Reddit comments about NOW Supplements, Calcium Carbonate Powder, High Percentage of Calcium, Supports Bone Health*, 12-Ounce. Here are the top ones, ranked by their Reddit score.
PURE POWDER/SUPPORTS BONE HEALTH*: Calcium Carbonate is a calcium supplement containing one of the highest concentrations of elemental calcium available.HIGH PERCENTAGE OF CALCIUM: Its high calcium content makes it an excellent form for the support of healthy bones and teeth.*CLASSIFICATIONS/CERTIFICATIONS: Kosher, Vegan, Non-GMO Project Verified, Soy FreeGMP Quality Assured: NPA A-rated GMP certification means that every aspect of the NOW manufacturing process has been examined, including our laboratory/testing methods (for stability, potency, and product formulation).Packaged in the USA by a family owned and operated company since 1968.
I'd be willing to bet that it's the hard water, combined with using sodium hydroxide instead of potassium hydroxide as the lye.
This combination is why you'll rarely see any of the melt and pour soaps given top ratings by an experienced shaver who lives in an area with hard water.
I'd love to see one of the folks who live in a soft water area pick up some calcium carbonate online or from the health food store and stir that in and do a back to back comparison of hard and soft water.
Wow this is an easy fix!
https://www.amazon.com/NOW-Calcium-Carbonate-Powder-12-Ounces/dp/B004421K68
Here you go! You no longer must yearn for calcium carbonate 😊
Silly incels it is so easy to fix your problems.
I used to have this problem with my no-knead bread.
It started when I moved from San Antonio to College Station. I concluded it was due to my water quality. The most obvious difference is that San Antonio had crazy high levels of water hardness (I think about 270 ppm water hardness as Ca/Mg and 230 CaCO3). This is a very alkaline (aka, basic) chemical.
And as I understand it microorganisms' waste are acidic chemicals, and gluten strands can be broken down by those acids. What the yeast giveth, it also taketh away.
So I think my San Antonio alkaline water was neutralizing acids made by the yeast, and resulting in more efficient gluten formation.
When I went to College Station, my loafs looked pancaked. I think the water hardness concentration there was about 9 ppm (very soft water). But after adding about 0.3 grams of CaCO3 (calcium Carbonate) I could get the loafs to retain a nice ball shape. I could literally feel the dough clinging more strongly to my metal mixing bowl with the Carbonate treatment.
You can buy CaCO3 on Amazon. It's basically just powdered limestone. The amount required per loaf (0.3 grams) is so tiny I still haven't used up my first bottle. Exceeding that concentration had diminishing returns for me in experiments. Since it doesn't dissolve well, the trick to application is to put it in the water, stir the water so that it's cloudy, and quickly pour it into the mixing bowl with the flour before the cloudiness settles. That ensured a homogenous distribution.
Edit: maybe check your city's local water quality reports. Look for calcium Carbonate, Ca, or water hardness in the tables. If you don't see it listed try a report for a different year. Newer San Antonio reports stopped listing it after a certain year. Units should be ppm or mg/L, which are approximately the same thing.
Edit 2: I've never made sourdough so I don't know if this will adversely affect the flavor. It might.