My neighbor's sourdough tip about water temp finally clicked

I was over at my neighbor Steve's place last Saturday, and he saw me struggling with a flat loaf I brought over. He said, "You're using tap water straight from the faucet, aren't you?" I admitted I was, and he explained the chlorine kills the yeast activity if you don't let it sit out overnight. That one simple thing about letting the water dechlorinate first hit different because I'd been blaming my starter for being weak for like 2 months. Has anyone else had some small trick totally change their bread results?

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1 Comment

the_sam7d ago

Is one day of sitting out really enough to get rid of all that chlorine though? I've been using tap water for years and my bread comes out fine, maybe I just got lucky with my local water supply. Bread is bread at the end of the day, it's not like we're doing chemistry experiments here.