dough and dermatitis
hi, all. i've been baking for six months now (not sure how that happened). i've read a lot about how working with dough has hurt people's hands/skin, but for me, i noticed it helped a LOT with my existing issues with eczema/dyshidrosis.
prior to baking, i often worked the line, which meant i had to wear gloves a lot. they always stuck to the sweat on my hands and caused a lot of chafing and allergy-like reactions. now i never wear gloves, and my hands are regularly coated in dough residue from rolling out pretzels all day. and my skin has been an absolute joy to inhabit.
i was wondering if anyone else had a similar experience, or a working theory on why that should be?