Mixer Case 20
Mixer Case 20
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Question concerning the reaction between yeast and metals. I've baked bread for 20+ years. . . . . .?
It seems to me that I remember reading something about when yeast comes in contact with metal, the metal kills it, so I've always taken great care to never expose my yeast breads to metal other than the baking pan.
Before now, I've always mixed and kneaded by hand. But now, I've just recently purchased an electric stand mixer which has a stainless steel mixing bowl. Now, I'm not concerned about the metal killing too much of the yeast while mixing, but, several of my sourdough recipes require that I mix together much of the ingredients (including the sourdough starter/yeast) and cover it, then to let it sit for 12 hours or so before going onto the next step. In this case, I become more concerned about the effects of leaving the yeast in contact with the metal for so long. Does anyone have any experience with this? Thanks!
Hi there, you've already half-answered your own question. It is a matter of which yeast, what metal and the duration of the exposure.
Stainless steel, a non-reactive metal, is not the demon here. We use stainless steel throughout in the bakery. The sourdough, as opposed to 'baker's yeast' leavening, is very much more sensitive to metals as fermentation inhibitors, particularly in the proofing stages, and of course sustaining the 'mother'.
The interaction between the stainless steel during the mixing and kneeding phases needn't concern you. The contact and its duration is simply not long enough to allow a reaction to take place. However, even with stainless steel, a 12-hour exposure of the dough, never mind the sourdough mother, within a stainless steel container can start to cause you grief. Particularly when converting from predominantly 'baker's yeast' bakery to sourdough, this can cause you to come a cropper, because deploying the former leavening you just don't have the problem.
Where sourdough's concerned, my recommendations would be:
1. Mix and kneed by machine in stainless steel as normal.
2. Keep your sourdough 'mother' in ceramics or glass and manipulate with wood if required.
3. Proof for any duration of time only in hard-glazed ceramics or glass.
(Please don't use plastic in baking at all, it's a horrid material that taints, and with use denatures itself, particularly in this kind of process.)
Hope this helps.
Ps. My answer assumes your machine's beaters & hooks are all stainless steel too. If not, for instance aluminium, don't use for sourdough at all.