The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New to sourdough and I have a question regarding metal bowls

KarenD's picture

New to sourdough and I have a question regarding metal bowls


So, I know by reading here over the past few days/week about sourdough that it is not recommended to use a metal spoon or lid on the jar where you keep your starter. 


My question is once you are making your bread, can you use a metal bowl for the mixing and rising of the dough?

I have a huge bowl that I love to use when making bread, but it is metal.  Is this gonna mess things up?


Thanks in advance for any replies.


Oldcampcook's picture

I use stainless steel bowls all the time to mix my doughs in.  I also use metal spoons or forks or whisks, althought I do use wooden spoons most of the time.  I don't think there is long enough contact between the metal and the dough to cause any problem.

Ramona's picture

Can you not use a canning jar with the metal bands and lids to keep a starter in?  And when starting a new starter or keeping an old one, can you not whisk it with a metal whisk?

spacey's picture

The ones with the rubber ring gasket, the glass top that opens up and is retained, and the spring that holds the top and botton together with a metal retainer.  The starter and acidity that gathered around the mouth started to cause a lot of corrosion on the metal bands.  I've since taken them off (and the rubber gasket) and I just have a glass top on a glass jar.

But I also use stainless steel bowls to rise the bread.

syllymom's picture

I use metal for mixing(KA's have metal bowls) but I proof them in glass.  I haven't noticed a problem yet.

JMonkey's picture

I use it all the time. You'll want to avoid reactive metals like iron and copper, because they can definitely muck about with your starter. But stainless steel is fine. I use it all the time.

Also, I wouldn't worry too much about metal utensils, either. They won't be in contact with your starter for very long, and are likely stainless steel anyway.

KarenD's picture

Oh good!


Thanks so much for the replies!  I was worried that I needed to go buy a big ceramic bowl or something lol.  I have a set of 7 or 8 stainless steel bowls that my dh's late grandmother gave to me and the biggest two are just perfect for bread mixing.  

KarenD's picture

Ick...sorry about the double post.  This forum is different from the ones that I usually post on so I replied twice lol. 



mcs's picture


As is mentioned above by the previous posters, stainless steel is fine for sourdoughs. Although it goes against traditional sourdough folklore, stainless steel will not react with wild yeast in your starter or sourdough. For what it's worth, I'm pretty sure nowadays the beer and wine industries also use stainless steel quite often in their production process.


JERSK's picture

   Stainless bowls are good, but straight sided containers give you the advantage of telling exactly how much your dough has risen by measuring the original height of the dough in the container.

zolablue's picture

I've always kept my starter in a pint-sized glass jar with metal seal and lid on - no problems. I always use a metal whisk to mix it up and get it very foamy before putting in the flour. Again, no problem. I have a super healthy and thriving starter. I do think, like many things, those things often get repeated even after they've been proven to be false or folklore as mcs stated.


Ramona's picture

I appreciate your help

jim baugh's picture
jim baugh

I have two starters, one KAF the other wild. We use 1\2 gallon size ball jars and drilled several holes in the top for the gas to escape.

Te starters do GREAT! And the ball jars are VERY easy to work with. Easy to get the starter in and out and the large top makes feeding it easy and no mess.

I do use only wooden spoons and spring water for feeding

Jim B