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Mr.Pastry
- Professional Pastry Chef
- offline
- Joined: December 2009
- Location: Decatur, IL USA
- Post Count: 23
This time of year in the northern climes - it could be two likely possibilities. As you are in California, you probably don't have as much of a problem with the dryness of winter air.
I always have to use a lot of good hand creams in the winter, just from frequent hand washing my skin gets dried out to a rash sometimes.
Since you mentioned poolish and levain, it is likely the natural enzymes, combined with the acidity. Amylase and Protease enzyme allergies, while not common, do exhist, and these occur naturally in flour, plus enzyme active barley flour is often blended or milled in to commercial bread flours in the US.
I always have to wear gloves when working with rye sours as my skin just breaks out in a rash very quickly otherwise. It is apparently the acidity and the enzyme combo that gets me.
A good idea to figure this out so you are not plagued by it and can just manage it.
Success is getting to eat your mistakes along the way.........
35 years of baking and pastry making, and every day still brings new learning opportunities.
Happy Baking! Cheers! Mr. Pastry
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Mr.Pastry
- Professional Pastry Chef
- offline
- Joined: December 2009
- Location: Decatur, IL USA
- Post Count: 23
Our company provides us with PROGUARD by Decon Laboratories Inc. - absolutely the best stuff I have ever used in my life, and I have used many different ones over the years - including also Avon and Amway products. This stuff is the BOMB!
Success is getting to eat your mistakes along the way.........
35 years of baking and pastry making, and every day still brings new learning opportunities.
Happy Baking! Cheers! Mr. Pastry