Water: filtered vs tap
I've been nagged by the question of whether using tap water, virtually all of which is treated with various anti-microbial chemicals (e.g., chlorine) has an adverse affect on the yeast on which we all rely for our bread.
I decided to test this with my starter. I took two containers and seeded each with 30g of my starter, plus 75g of flour and 75g of water. For one batch I used tap water (Marin Municipal) and for the second batch I used water filtered through a carbon filter which should remove the chlorine, as well as some other chemicals.
The results were not overwhelming, but after just short of 10hrs the filtered water batch definitely rose more than the tap water batch.
Anyone else ever try this?