Good day,
I am curious about just when in the process of making sourdough breads/goodies, that it is okay to introduce metal to formula.
It is my understanding that at no time ever ever ever do you allow your starter to come into contact with metal, and mine has not tasted metal.
None of the breads that I have made ever touched metal in any way, until cooling down on a rack.
But sometimes I do not have the time to stand and knead dough for 30 + minutes. So I would like to perhaps use my kenwood mixer with the dough hook. That is metal though. Searching this board - there is talk about mixers of various types.
But I guess what does metal do to sourdough, and when is it okay to use metal "tools"?
Thanks
Andrew
I am curious about just when in the process of making sourdough breads/goodies, that it is okay to introduce metal to formula.
It is my understanding that at no time ever ever ever do you allow your starter to come into contact with metal, and mine has not tasted metal.
None of the breads that I have made ever touched metal in any way, until cooling down on a rack.
But sometimes I do not have the time to stand and knead dough for 30 + minutes. So I would like to perhaps use my kenwood mixer with the dough hook. That is metal though. Searching this board - there is talk about mixers of various types.
But I guess what does metal do to sourdough, and when is it okay to use metal "tools"?
Thanks
Andrew
Category:
Replies
... I mix all my doughs, both sourdough and yeasted, in stainless steel mixing bowls. Never had any "metal" taste in any of my loaves. I'll also occasionally bake loaves in metal loaf tins. I store my starters in plastic containers in the fridge, but when I feed them, I whisk in flour and water with a stainless steel whisk.
Cheers, Celia
Andrew