The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Refrigerator storage - sealed or not

Telebakes's picture
Telebakes

Refrigerator storage - sealed or not

 

Its embarrassing but I have lurked around here for quite a while and just got around to creating an account. Thanks to all for a huge amount of help as my bread baking skills have matured.

I do have a real question for you today and search is my friend didn't quite get to the answer :

I now have a wonderful starter that I keep at 100% hydration in my refrigerator. I had been using a wide mouth ball jar sealed tight and just moved to a Weck quart size jar. I have not been using the rubber gasket as the glass top fits very nicely, but it is definitely not an air tight seal.  It just occurred to me that over time my precious starter could start absorbing off odors from my refrigerator and perhaps I should keep it more air-tight. 

Anyone here have any experience or opinions on this. To seal or not to seal!

Thanks again for lots of inspiration and any advice.

 

PetraR's picture
PetraR

I keep mine in an wide mouth ball jar.

Mine is 100% hydration too and was created in May 2013, I had no problems at all with closing it airtight, never had I broken Glass or anything like that.

When I keep my Starter on the counter * which I do in the winter month, I do just cover it loosely.

Hope that  helped.

ElPanadero's picture
ElPanadero

Always leave room for gasses to escape. If I'm using screw top Mason jars I leave the top only barely screwed on thus ensuring the thin lid can move up and down if gasses build up. If I am using plastic Clip-lock style pots then I always leave one clip undone so that gasses could escape.

Do not underestimate the power of fermentation. Much depends on how active your starter is of course. Our resident pannetone expert MWilson maintains his as a Lievito Madre, basically a low hydration starter and I believe he's had a glass container explode. Best to be safe imo.

PetraR's picture
PetraR

I have my wide mouth ball jar always airtight in the fridge , my starter is now 18 month old and never has a glass exloded and my Starter is very active.

ElPanadero's picture
ElPanadero

other members HAVE had a jar explode. What do you recommend?

nomolosca's picture
nomolosca

That way, if the gas needs more room, the top will just come off. No exploding glass.

David Esq.'s picture
David Esq.

Far more likely is that the "explosion" you might get is similar to shaking up a can of soda and opening it up, the explosion simply creates a mess, not a shrapnel hazard.

But, I am not one to tempt fate and I don't see the point of making an airtight seal for my starter. The canning lid, and ring turned part way is more than enough to keep whatever is outside the jar, out of the jar, unless I am going to submerge it in water. And, not being screwed tightly down, the lid can release gas if necessary.

Obviously, if one filled the jar too much, and screwed the jar too tightly, one could create a hazard.  And, exactly how much is "too much" is not something I'm willing to risk in my kitchen.