Can chlorinated tap water be used for sourdough or is bottled water necessary?
You can definitely use your tap water; just let it sit for 12-24 hours to allow the chlorine to dissipate. Alternatively, bottled spring water works too.
Answered by Hendrik, The Bread Code
From the book
Make sure that you use unchlorinated water. In many areas of the world, tap water has chlorine added to kill microorganisms. If that’s the case in your region, bottled spring water will help. You can also use a water filter with activated charcoal which will remove the chlorine. Alternatively, if you draw tap water into a pitcher or other container and let it sit, loosely covered, the chlorine should dissipate within 12–24 hours, and you have the added advantage of automatically having room-temperature water.
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