On Oct 7, 4:19*pm, "Bob Terwilliger" >
wrote:
> Stu wrote:
> > -->> Not sure...it's quite clear, no metal.
> > -->Okay, rule follower, but why?
> > -->
> > -->Where's Sheldon, the often detail finder I enjoy seeing here???
> > -->...Picky
>
> > Shouldn't of asked if you didn't want the answer.
>
> Did you really think "I don't know" answered the question adequately?
>
> Bob

Thank you for the most helpful comments directed to my questions.
I've just learned through the Baker's Hotline at KA Flour that the two
Bakers I was talking with both use metal utensils and a metal bowl for
mixing the final, to immediately be baked ingredients. This is on the
tenth day after all Starter amounts have been bagged and you are
adding more ingredients to just the one Starter batch for baking.

Using any metal in the beginning pre-baking Starter mixes may cause a
bad reaction to the yeast, which there is no concern for on the final
ingredient additions day and immediate baking.

....Picky