The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Chloramine and Ascorbic Acid

DanAyo's picture

Chloramine and Ascorbic Acid

I just read THIS POST by Wild-Yeast.

Can someone elaborate on the possible benefits of using Ascorbic Acid in water containing Chloramines? My water company just started using Chloramines in our water.

Are Campden tablets a viable option for Chloramines?

bottleny's picture

Wild Yeast has no problem with using tap water, but some said it did. See also this "Does Chlorine in Tap Water Affect Bread Making?"

Chloramines stay no longer in the water. Wiki gives the list of methods to remove chloramines. If use Campden tables, better not to use sodium metabisulfite.

Read also this SF Water's Q&A's picture

Check out API Stress Coat for aquariums