The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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Darxus's picture


"If you’re concerned that the chlorine might interfere with the action of your leavening, the solution is simple: fill a bowl with water and leave it uncovered overnight – the chlorine will dissipate completely."

This problematically neglects the subject of chloramine, which is commonly used in municipal water specifically because it does not dissipate as easily as chlorine.


It would be nice if this page said something about what's involved in editing the handbook:

Floydm's picture
aarmogan's picture

I'm pretty sure some carbon filter would get rid of the chloramine, something like a Britta.