PickyJaz said...

> 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


After the mention of metal in this thread, I was guessing that's why my
focaccia always failed in the KA stand mixer. So I went to KA's website and
lo and behold, they have a 90th anniversary stand mixer with a 5-quart
glass bowl.

Reading the KA forum, the glass bowl is purported to be available
separately for the Artisan stand mixers by years end or early 2010.

It will certainly add some weight in handling but between the handle and
the opposing pour spout, it should be safely and easily manageable with two
hands, even for those with weak arms or wrists.

Andy