Non-chlorinated Water

Non-chlorinated water is plain water free of chlorine or chloramine, clear and colorless. It tastes neutral and avoids suppressing yeast and bacteria, making it reliable for baking, sourdough starters, pickling brines, and other fermentations. Cooks obtain it via carbon filtration, by letting tap water stand to off-gas, or by choosing suitable bottled sources.\n\nBefore municipal chlorination became standard in the 20th century, households used well and spring water for bread, brewing, and pickling. Modern fermenting traditions across Europe, North America, and Asia still favor untreated or dechlorinated water when microbial activity is key.