04 Bowls for mixing and rising
Description
This article is from the How to Make Basic Bread FAQ, by Darrell Greenwood darrell.faq@telus.invalid with numerous contributions by others.
04 Bowls for mixing and rising
For the beginner, metal or even plastic bowls work just fine. When you go
back to sourdough, you'll need to stay away from any type of metal
containers, measuring cups, spoons, and etc - you'll damage or kill the
culture. One additional disadvantage of typical stainless steel bowls,
warm water tends to cool very quickly in them. I have used a large teflon
lined spagetti pot/stock pot many times for rising 3 loaves of whole wheat
bread, and a heavy duty plastic small washtub-like container for mixing.
Pottery bowls are best if you don't mind the investment, but beware of the
weight and handling them with wet or greasy hands. A good sized mixing and
rising bowl(s) will hold 3 to 4 quarts.
Mats Wichmann (mats@netcom.com) has another thought on mixing bowls:
"Regarding mixing bowls, the problem with plastic is that it scratches, and
as a result, becomes rather hard to keep clean. I find Pyrex to be a nice
choice; it weighs less than a ceramic bowl of the same size, and it tends
to have a lip which makes it easier to hang onto with greasy hands (of
course, it's not that easy to find a *large* Pyrex bowl, and even it gets
heavy)."
Continue to:
My Books
