When I was young and foolish, so to speak, I tried to carry on the tradition in my family that was started by my father, of making bread. That was before and after I graduated college with a degree in Hotel/Restaurant Management. Now that I am much older, and it is just the two of us, I don't get to bake bread that much anymore! But, during the time that I was, I had read that, you shouldn't use any metal utensils or bowls when making Sourdough, as it has a tendency to kill the natural yeast spores. Is there any truth to that! I used to have a huge ceramic dough bowl, that I used for my sourdough breads, but it has gotten old, and cracked in the many moves we have made over the years, and I am afraid it will fall apart, or has become dangerous with possible germs in the cracks. Any comments on this>

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