> the amount of sudsing -- the more sudsing, the better.
I wonder if/how the water profile might affect the sudsing and/pr the results.
For example, I have a well and the water is quite different from city water. The nearby city gets water from three different sources: 1) a non-ag watershed; 2) a watershed that includes a lot of ag, dairy and swamps; 3) a very large lake with run-off from ag and residential.
The worst tasting is #2 — it tastes like chlorinated bog water. Naturally, drinking well water for 30 years makes me very averse to chlorinated water. I have no idea how these factors affect sudsing. Also, we don't use water softener even though the water is "hard."
PLB
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