On 19 Oct 2003 at 11:21, drake wrote:

Thanks so much for responding....I truly am exasperated...the only
thing I can think of is I kneaded it in a bread mixer with a metal
hook....is it forbidden to use metal utensils on sourdough...?

That's an old husband's tale. Sourdough is acidic, and it will dissolve
(or etch) many metals. If you drop a tin, copper, brass, (or other non-
stainless steel metal) spoon into your sourdough, sooner or later, you'll
probably get a metallic off taste. And your spoon will be pitted.

However, using a tin spoon to stir your sourdough won't cause
problems. Most metal things in kitchens these days are stainless steel,
and they are safe for use with sourdough.

I prefer to use glass, ceramic, or plastic for long term storage of a
starter, but I always refresh my starter and mix the bread in a stainless
steel bowl. No problems.

Sourdough is pretty resilient stuff, so don't obsess over the little stuff
like metal spoons...

Mike
--
Mike Avery
ICQ: 16241692 AOL IM: MAvery81230
Phone: 970-642-0280
* Check out http://www.sourdoughhome.com for lots
of sourdough information *

A Randomly Selected Thought For The Day:
It's one o'clock, and time for lunch.