I am making a white bread with 500g regular flour, about 300g water, sourdough starter, yeast and salt. It will rest and raise some time before being baked. Pretty basic.
Now I was wondering, what would happen if I used sparkling water. Will the bubbles do something to the chemical reaction that builds gluten? Or maybe create additional holes in the bread when it's done? Will the bread be significantly different from using plain water?