The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

No bowls were washed to make this bread

Tommy gram's picture
Tommy gram

No bowls were washed to make this bread

I was remembering that day I went into the pantry and started weighing every bowl I might be likely to use in my dough building. Using my engraver, I scribed on the rim of each bowl its weight in grams. This genius move saved me from washing many bowls after starting to feed the starter and not having first done tare.  What I found was some bowls weigh an even 1000 grams or an even number of ounces. I found some stainless mixing spoons also were made to be an even weight. I had some fun.

A few years ago I got married to a glass bowl weighing 1690grams and now I mix by eye and only use the scale about every two months or so to keep my bread dough chops in balance. I wash the bowl maybe once every three months if that. What sticks to the side of the bowl gives the new starter its life. 

Mini Oven's picture
Mini Oven

I have a one loaf plastic bowl that weighs 100g without lid.  

I also tended to not bother washing between loaves, snapping down the lid when the bits dried out.  (house animals)  Then the rainy season hit and mold started growing on the bits left in the bowl as those bits never dried out.  

I wash it now after use.  It's still raining and my bannetons also get a good brushing and banging after use and stored upside down on a rack with lots of circulation.  

Tommy gram's picture
Tommy gram

Over here in Chicago My bowl has no idea what season we are in cause its always countertop or refrigerator season. The bits left in the bowl are what get the next batch started, its a constant cycle Starter dough Bread starter dough bread. Maybe you left it sit without feeding for too long or maybe the snap on lid is too tight no air movement, I cover it with a plate that leaves a small crack.