Stand Mixer Cover

Stand Mixer Cover

Questions about the reaction between yeast and metals. I've baked bread for 20 + years. . . . . .?

It seems that I remember reading something about when the tip comes into contact with metal, metal kills it, so I always take great care never to expose My yeast breads out of metals other than the baking pan. Before now, I have always mixed and kneaded by hand. But now, I just recently purchased an electric stand mixer, which has a stainless steel mixing bowl. Now, I'm not concerned about the killing of many metal tip, while the mix, but some of my sourdough recipes require that I mix together many the ingredients (including sourdough starter / yeast) and cover it, then let it sit for 12 hours or more more money going to the next step. In this case, I become more concerned about the effects of leaving contact with the metal top for so long. Does anyone have any experience with this? Thanks!

Hi there, you've already half-answered questions your. This is an issue that tip, what metal and duration of exposure. Stainless steel, a non-reactive metal, it is not demon here. We use all stainless steel oven. Sourdough, compared with the 'baker's yeast' curing is much more sensitive to metals such as fermentation inhibitors, particularly in the proofing stages, and of course keeping the 'mother'. interaction between the stainless steel during mixing and phase kneeding should not concern you. Contact and its duration is simply not enough time to allow a reaction to it. However, even with stainless steel, a 12-hour exposure of the dough, never mind the mother dough come within a stainless steel container can start to cause you grief. Especially when converting from baker yeast mainly 'baking on sourdough, it can cause you to fall, because the deployment of curing former you simply do not have a problem. Where sourdough to worry, My recommendation would be: 1. Mix and willingness to drive in stainless steel as normal. 2. Keep 'Your mother sourdough in ceramics or glass and manipulate the tree if required. 3. Evidence for any length of time only in hard ceramic, glass or glazed. (Please Do not use plastic in baking at all, this is a very unpleasant material that spot, and use self denatures, especially in this kind of process.) Hope this helps. Ps. My answer assumes your computer beaters and hooks are all stainless steel too. If not, for example aluminum, do not use sourdough at all.