Chlorine is one chemical found in tap water that will have a noticeable effect on bread dough, which is why you’ll find that many different types of bread recipes call for non-chlorinated water. Sourdough breads are especially sensitive to chlorine and won’t turn out well if water that contains chlorine is used in the baking process. It can impact the baker’s yeast, causing the bread to not turn out as expected.

It is during the first few days and months of life that our skin is most susceptible to damage and most at risk of developing eczema. High levels of water hardness in the home may be linked to this skin problem.