Any scientific evidence to support "no metal utensils or bowls" for sourdough?
I have seen a lot of this chatter but rarely anything to back it up. "never stir your starter with ssteel or metal utensils", "never rise your dough in a ss bowl" etc. Where does this come from? Personally I have tried ss utensils and bowls and non-ss utensils and bowls and have noticed zero difference. Even tried some blind taste tests and no one could tell a difference. Is this an old myth or is there concrete evidence to support it?