Monochloramine, on the other hand, is barely perceptible at a couple ppm.
(It also produces less in the way of disinfection byproducts, which is good if the water contains anything that might react nastily with chlorine. And it’s much more persistent, which is good or bad depending on your perspective. You need to take special measures to remove it if you want to water a fish and potentially if you want to brew beer. As far as I can tell, it has no meaningful effect on an established sourdough starter. I assume that the large population of microbes in established starter is able to neutralize the small amounts of chloramine in tap water.)
