water

[artigiano]

does tap water with chlorine in it make a difference in the final dough product?

[Pete-zza]

artigiano,

I know that you are in Canada so I can't speak to the practices of municipalities in your country. It is my understanding that chlorine lowers the pH of the water, so the practice of municipalities in the U.S. is to add some form of buffering agent to the water to bring the pH as close as they can to 7.0 (neutral). I have read accounts that the chlorine may affect yeast performance but I don't know if that is true or, if true, what the extent of the effects are.

Peter

[mivler]

I went to the red star yeast website and found the following:

"Water of medium hardness is considered most suitable for baking bread. Both too hard and too soft water, as well as water high in fluoride and chlorine, will result in short, stubby loaves. If you suspect you have a water problem, try substituting bottled water or milk."

Michael