Originally Posted by Angie
Just curious, why can you NOT use metal with friendship bread or the starter? Everything says NO metal bowls or utensils. This drives me nuts because I end up with flour chunks in my bread!
Not sure, Angie - but every recipe for a sourdough starter (which is what you are making) I have ever seen says to use glass, crockery or plastic and stir with a wooden or plastic spoon. Probably has something to do with the fermentation going on ... but I'm not sure why - and apparently is mainly a factor once the wet and dry components come together. Look at your recipe
for the starter - it says to "sift
" the dry ingredients, it also tells you how to mix the wet and dry to prevent the flour lumping on you.
To make your bread you might try this (this is one of the best sites I have found for reference
for Amish Friendship bread and variations to the basic recipe):
Mix your starter and the other wet ingredients in one bowl, and sift and mix your dry ingredients in another bowl. Add the the dry ingredients to the wet a little at a time (in 4-5 installments) mixing well to incorporate after each addition. This should help get rid of your lumps problem.