Municipal tap water often has chlorine, too. I'm not sure how much, and water varies from city to city, but there's often enough to affect bread rising, so it's

Municipal tap water often has chlorine, too. I'm not sure how much, and water varies from city to city, but there's often enough to affect bread rising, so it's not a completely trivial amount. At the same time, anything that gets added to tap water (to discourage micro-organisms, which of course includes yeast) is probably reasonably harmless in small quantities. As sweeteners (both artificial and real) go, I doubt there's going to be a clear view of their pros and cons in the near future -- there's way, way too much money involved. (I like honey and vanilla sugar, but try to not use too much.)