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 . . .

Go to alt.bread.recipes and discuss your ingredients, technique and recipe
with the experienced bread bakers there.
Janet