Forum crash and recovery info
Started by Stultis, December 31, 2010, 05:18:35 AM
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QuoteOK, here's the scoop on using metal utensils, bowls, etc. for bread making. If your recipe is acidic, then you should NOT use metal utensils or bowls. For example, sourdoughs are ACIDIC & you should use earthenware or glass for making & storing your starter. Other recipes might call for sour milk or buttermilk...same thing...acidic ingredients. You CAN, however, use your KA or similar Stainless Steel bowl to mix (knead) your doughs. The dough is not in the mixer long enough for a problem to occur. But do NOT use a metal bowl for a long fermenting. Acidic ingredients can pit even Stainless Steel. Also, extremely acidic recipes (like some sourdoughs) can be ruined by reacting with metal. So, just to be sure...don't use metal with sourdoughs except for the short mixing (kneading) time. Oh, it's also OK to bake in a metal pan ALTHOUGH I DON'T WITH SOURDOUGH BREADS. Also, the longer a dough ferments, like a slow rise in the refrigerator, the more acidic it becomes.
Quote from: ♫♪ FX ♪♫ on December 31, 2010, 03:18:25 PM I know that the directions for sourdough always say to use a nonmetal container. Maybe it really is a hold over from the days when metal containers contained bad metals. I know copper and nanosilver is used to kill bacteria these days.
Quote from: GoodDerf on December 31, 2010, 02:07:41 PMAlso use honey instead of sugar for proofing your yeast with pizza dough. Don't know why but the little buggers seem to like it more.
Quote from: Soymilk_Gun on December 31, 2010, 04:12:00 PMI make my own pizza dough in a metal bowl all the time, its always worksI dont even bother to 'prove" my yeast usually, Ive never gotten a batch of dead yeast