by 
ddee
ANSWERS: 2
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The bread ingredients (not the yeast) react some with metal, and if you use a metal bowl or spoon, it could pass on a slightly metallic taste. This is only for breads that are acidic, such as sourdough, bread made with buttermilk, etc. For regular bread you can use metal utensils. I know it says not to use a metal spoon, but I don't see how such a short amount of time with a metal spoon could do too much damage. If setting in a metal bowl for long period, then yes.
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It might not matter so much in making the bread or other things with the starter but never let the starter touch metal. It should only be touched with wood or glass or ceramic. Metal may react with the natural yeasts you worked so hard to get in the starter. It could kill your yeast. And for the best rise in your breads, use a wooden spoon so you aren't hurting the yeasts in the dough.It's not as critical in the doughs because you are adding lots of new food for the yeasts to feed on and they won't be sitting around for long with the metal like they might with the starter.
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