I see gypsum listed in many recipes, but I usually don’t add it to the pot because my well water is off-the-charts hard, & I can’t see the need for more salts. Am I making sense? Or is there something I don’t understand @ gypsum
Hardness is the measure of calcium and magnesium. Carbonate, chloride and sulfate are just along for the ride. Yet, they are the part with the real flavor influence. The counts to look at are “permanent,” (sulfate, chloride) vs. “temporary” (carbonate) hardness. Temporary hardness will precipitate when water is brought to a boil.