Читать книгу Bread Matters: The sorry state of modern bread and a definitive guide to baking your own - Andrew Whitley - Страница 40

I prefer stainless-steel or polypropylene bowls because they are lighter and won’t break. However, earthenware and glass are better insulators. Wood, too, keeps dough warm and is making a comeback as a food contact material after it was found to harbour fewer microbes than some of the synthetic alternatives.