Thank you to all who put the issue to rest. I will now have no fear when
touching my "starter" or "dough" with stainless steel. (Can you think of
anything kinkier?)

Now... about clean up.

Unless I alone have some unique flour, water, yeast & salt, I suspect all of
you who don't have live-in kitchen help have discovered that some "dough"
has another property... properly marketed it could put Krazy Glue out of
business.

Holy jeez, folks. I can't get it off my hands, counter, bowls, implements,
sink, or anything else it touches. I soon learned not to try to clean up
using the sink scrubber!

Someone suggested I try using a paper towel along with soap and water.
Yes... this, at least, saves on sink scrubbers, but it's still a major chore
to remove starter or dough from anything.

How about it folks... is this just the topic that no home baker "dares speak
it's name," or do you all know the secret that I have yet to learn. Care
sharing it with a newbie?

Thank you.
Richard from Canada
(frozen solid and getting colder!)