I have a SS "mat" that sits on my counter top and I really like it to knead on. It is really easy to clean. I use vinegar and water. Easy to scrape and the dough works well on it.
Yes, I've wondered about SS bowls for letting dough rise, too. I always read to let dough sit in plastic or glass bowl. I never knew if there was some reason for that specification or not.
I use stainless steel bowls for my sourdough all the time and never had any problems. I think when they say not to use metal with sourdough, they mean reactive metals, like aluminum or, in older times, iron or possibly even copper.
When I did a summer job in a pizza place, we worked on all stainless. It was always a suitable temp because the ovens threw a lot of heat. Because the tops were old and used they were great to work on. If it feels too cold just give it a good blast with a hair dryer. From that point, the working of the dough will keep things warm.
Any surface will work really, as long as it's not porous, like concrete ;-) Clean with vinegar as stated above.
The vinegar makes it nice and shiny. I just scrape up the excess flour and dough. Spray with vinegar and water and with with a paper towel or cloth and you are done.
I read about it in The Encyclopedia of COuntry Living. Very useful here in Houston. Ha Ha. I just use the regular pickling vinegar. The white stuff. It cleans all kinds of stuff.
thanks! I did use Windex after I put it together, but will wash it again, before I use it. This is good to know. I wasn't thrilled either about using a chemical on it. I guess the vinegar would be similar to using ammonia, for a streak free result.
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I like SS
I have a SS "mat" that sits on my counter top and I really like it to knead on. It is really easy to clean. I use vinegar and water. Easy to scrape and the dough works well on it.
thanks for the feedback! I
thanks for the feedback! I wasn't sure if it would be too cold, then wondered if it's any colder than any other surface?
If it's too cold
You could always de-chill it by sitting something warm down on it for a couple of minutes, no?
Yes, I've wondered about SS
Yes, I've wondered about SS bowls for letting dough rise, too. I always read to let dough sit in plastic or glass bowl. I never knew if there was some reason for that specification or not.
Syb
reactive or non-reactive
I use stainless steel bowls for my sourdough all the time and never had any problems. I think when they say not to use metal with sourdough, they mean reactive metals, like aluminum or, in older times, iron or possibly even copper.
Enamel top
My work table is enamel-topped, very easy to clean.
When I did a summer job in a
When I did a summer job in a pizza place, we worked on all stainless. It was always a suitable temp because the ovens threw a lot of heat. Because the tops were old and used they were great to work on. If it feels too cold just give it a good blast with a hair dryer. From that point, the working of the dough will keep things warm.
Any surface will work really, as long as it's not porous, like concrete ;-) Clean with vinegar as stated above.
Thanks!
what does the vinegar do? Does it cut the streaks from cleaning with soap and water?
It's not so much that it
It's not so much that it "does" anything. I just never use any chemical cleaners on a food prep surface.
Yes,
The vinegar makes it nice and shiny. I just scrape up the excess flour and dough. Spray with vinegar and water and with with a paper towel or cloth and you are done.
vinegar and water mixture
What ratio of vinegar/water do you use?
3:1
I use the spray bottles that have the marks on the out side. I fill the vinegar to the 3:1 marker then fill with water.
Ratio?
O.K.
At the riskof sounding really stupid here, I have to ask...
Is it three parts Vinegar, one part water - or the other way around?
My spray bottle does dot have any markings on the outside, so I would need to measure externally, and then fill the bottle.
Thank you!
BetseyD
3 water and 1 vinegar
It is not stupid. I would have asked the same question. I actually had to look on the spray bottle.
Janij, what % is your vinegar?
before you dilute it. I can get 99% (nasty stuff) or 40% (still nasty) or 25% or 5%.
5% is good, 10% kills rope.
Mini
5%
I read about it in The Encyclopedia of COuntry Living. Very useful here in Houston. Ha Ha. I just use the regular pickling vinegar. The white stuff. It cleans all kinds of stuff.
cool!
thanks! I did use Windex after I put it together, but will wash it again, before I use it. This is good to know. I wasn't thrilled either about using a chemical on it. I guess the vinegar would be similar to using ammonia, for a streak free result.
Vinegar
Vinegar is an ideal stainless steel cleaner. I use straight 5% vinegar in a spray bottle.
Jeff
yep!
works great! I had to get some fingerprints off of it tonight....I'm glad janij mentioned it up above. works great!
Thanks Jeff.