Chlorine is one chemical found in tap water that will have a noticeable effect on bread dough, which is why you’ll find that many different types of bread recipes call for non-chlorinated water. Sourdough breads are especially sensitive to chlorine and won’t turn out well if water that contains chlorine is used in the baking process. It can impact the baker’s yeast, causing the bread to not turn out as expected. Some organisms are more sensitive to chlorine than others and some of those more sensitive ones happen to be used in baking bread. If you knead to bake your best bread, ask about our filtration options! Call us today to learn more [Enter dealership phone number].
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