In article >,
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?

I've always used tap water and never had a problem.

If you're worried about the chlorine content in your tap water, leave it
in an open-topped container for 24 hours, and the chlorine will
evaporate off.

Miche

--
Electricians do it in three phases