Originally Posted by Selkie
My understanding is, and I may be wrong, that it's not an immediate kind of thing, but over the course of a number of hours, and depends on the humidity
. Something like a catalytic chemo-electrical flow... but as someone has already said, it may just be an urban legend. All I know is that I don't need any more problems to deal with. I make enough of my own while baking!
Why mess with success.
You may have touched on something, Selkie. Maybe in a four hour bread it doesn't matter, but if you are proofing overnight... maybe it does.
It made me think of when I was a kid and watching "Family Affair". You know, Uncle Bill, Jody, Buffie, Sissy and Mr French.
Anyway, Mr French was tearing lettuce and the two kids asked him why he wasn't cutting it. He replied, Because the knife leaves a metal taste. They replied, Then why are you putting it in a metal bowl.
Funny the things you remember.