Does use of dettol on work surfaces kill off yeast?
Although I've been breadmaking for a while, it occured to me the other day that my excessive use of Dettol (cleaning agent) on work surfaces may be killing off some of the yeasts in the dough during the kneading process. Do work surface cleaners have the capacity to affect how a loaf turns out? I'm a student, sharing a kitchen with seven others, so to some extent Dettol is the only way to maintain a standard of hygiene suitable for baking in there.
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