My summer foray to Switzerland for a visit with my sister obviously included experiments with bread. She had prepared some sourdough for us to use together. It was different than the sourdough to which I’m accustomed. Initially, I thought the differences were due to flour. But we realized that the variance resulted from their water. It’s harder, less treated and more mineral-rich than our American waters. It wasn’t bad, just different. Here are some things we baked.