jmcquown wrote:
> 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.

I bake bread every other day, and I use tap water almost every time
(that is, when I don't use milk or some other liquid). It's fine.

Serene

--
"I think I have an umami receptor that has developed sentience." -- Stef