I do a lot of baking, and when I use normal tap water, the chlorine kills half the yeast, making my dough rise a lot slower. I could use bottled water, but keeping bottles of water around is a hassle.
Using just the things I’ve got around the house, can I de-chlorinate small batches of water? I guess I could distill it using my stove, but that would take a really long time and waste a lot of energy. Are there any other tricks?
My mom keeps gallon jugs of water sitting with the tops off for her plants. The chlorine dissipates. You’d still have a jug sitting around, but you could refill it from the sink.
At 5 deg C the solubility of Cl2 in water is 10 g/kg. At 100 deg C it is 0 g/kg. You don’t need to distill it, just bring it to a boil and let it cool.
Don’t know if it’s safe to consume water after using, but here is a dechlorinator that you add in drops to tap water. Primarily for aquariums and such:
If you’re patient, you don’t even need to boil it; you can just let it sit. Since there’s just about zero chlorine gas in the ambient atmosphere, the dissolved chlorine will gradually come out of solution. According to the interwebs 24 hours is adequate.
Chloramine is a different beast; check with your city’s water department to see if they’re using it.
Yes–a countertop filter containing activated carbon will do the same thing. These filters will also remove chloramine and trihalomethanes (THMs). (THMs are byproducts of chlorine disinfection.)
Interesting. I usually let my plant water sit around for a bit, but I’ve always done it for temperature. Will letting it sit for a couple days in old 12-oz beer bottles allow enough chlorine to evaporate?