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Heard a baker say you should never use tap water for dough and now I'm confused
I was at a farmer's market last Saturday and this guy running a sourdough booth said chlorine in tap water kills the yeast, so he only uses filtered. But my grandma always used straight tap water and her bread turned out fine. Does the chlorine really matter that much or is this just one of those 'you have to be super precise' things?
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dixon.felix1mo agoMost Upvoted
Totally agree, that chlorine thing is way overblown, grandma's tap water bread was always perfect.
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christopher5941mo ago
Whoa, wait, your grandma used tap water for bread?
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