If you are having trouble getting a good volume to your puffs, it could be your water. After a few experiments, I always used bottled water in mine. I made two batchesof my favorite recipe: one with tap water- pretty flat -and one with bottled water -wonderfully puffy. Our water tends to be quite acidic so it makes sense as acid cleaves the protein in the flour, which forms the stucture of the puffs.

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