Cuthbert Thistlethwaite > wrote:
> When a baking recipe using yeast calls for water, does anyone avoid
> tap water on the theory that the chlorine is inconsistent with good
> yeast development? Is that a false idea, not worth worrying about,
> I hope?
>
> Happy Independence Day . . .

I haven't baked bread in years but I sure never worried about the tap water
when I did. The bread always came out just fine.

Jill