This may seem silly - but most starter vids I see are almost always in a tall jar or container. I'm trying a stiff rye starter it is a REAL PITA to stir that sticky mess in a tall container.
Is there any reason why a starter could not be matured in a somewhat wide container/bowl so stirring and mixing could more easily be done?
When it has matured I'd like to use the "scraping" method and just keep a small amount in a jar in the fridge - then feed just 200 grams or so for a bake.
À long as it's easy to measure it doesn't matter. Enjoy!
THANKS! That is sorta what I thought - just wanted to be sure.
If, and its a big if, you are baking on a regular basis (every 3 or 4 days) - you can just use most of it and set aside an equal amount to mature till its needed again - simple. Enjoy!
I had some old freezer containers and I used a 1-pint container like this one:
I use this for about 100–150 g of 100% hydration rye starter. It is very easy to stir the starter when refreshing with flour and water.
I've been using these for a few years. Several different sizes and shapes.
My starter is kept in the fridge between (infrequent) bakes. Best wishes. Dave
Wow - the starter blowing out the top is impressive! What flour and what water ratio are you using for that?
10% whole wheat flour
10% dark rye flour
Purified water
75% hydration