Simple questions on the basics :)
First I should say Hi, my first message here since I joined yesterday :)
I have been wondering on peoples oppinion mostly on how to keep the starter, because I find so many conflicting ideas everywhere about it, and today when preparing some of my new yeast for baking, I noticed it smelt much healthier when I kept it in a bowl with just a cloth over it than it did in the jar I keep it in, which I had thought may be going bad from the smell. So my first question, is how to contain the starter? I have been keeping mine in a Mason jar, with the inner lid upside down so it will not form a seal, and the lid very loose. Would it be better to give it more air?
Another concern is material, everywhere says to avoid plastic and metal, but I see alot of people, including on this site, using tupperware containers for theirs(especially starters on the dry side of the spectrum) This is for tools as well, when working with my starter, would it be best to avoid plastic and metal tools? After my first batch spoiled, I have been using a wooden spoon only with this one, but not sure how much it matters ^-^;;
Thanks in advance for any help you can give :)
I use a firm starter and store it in a plastic container with airtight lid. Plastic, so if it ever slips from my fingers, there's no risk of broken glass. I pretty much bake every day, using as much as I need for the bake. Then when I get close to the end, which is after about 3 or 4 days, I do a refresh and build the quantity back up again. I usually do the refresh around in the evening, then by moring (approximately 8 - 12 hours) it has sucessfully doubled. From there, I use a bit to bake with and the refrigerate the rest.
I know that it's possible to leave it out, in a covered container, but the warmer your house is, the more often you'll need to refresh.
I've heard about the metal, but honestly I always use a metal spoon to scoop the starter out. I like a clear plastic container (for the above reason) but also because I can see the texture and better judge the condition of the starter visually.
For example, I wouldn't store my starter in a metal container. But you will not hurt the starter, nor will you harm the utensil, if you use a metal spoon or other implement to measure or stir your starter.
Be sure you wash these utensils promptly--if only because sourdough sticks like cement if you don't!
Okay, thank you :)
And yes, I´ve definately experienced that, as while trying to clean out my jar once scraping with my nails the hardened dough slipped under my nail and cut into my skin slightly, and still stuck to the side :/ Had to find one of those scraping sponges :P
Mike Avery, a TFL member and very experienced sourdough baker, has created an interesting page on his site titled Sourdough Myths and Folklore.
It's a fun read and I agree that using metal utensils and even mixing your culture in a stainless steel container poses no problem. I use a metal dough whisk when I refresh my two-year old culture with no ill effects.
If you use plastic, just make sure it contains no Bisphenol A (BPA).
And welcome to TFL!
Thank you :) That page isn´t loading for me right now, but I´ll definately give it a read.
And interesting note on the BPA, looked it up and apparently I should be avoiding recycling symbols that have a 3 or 7 in them on plastic products, cant recall ever seeing a number in a recycling symbol though :P Nice to know either way, thanks :)
I can't even get the Google links for www.sourdoughhome.com to work with either IE or Firefox. Down for maintenance?
I use a plastic "tupperware" type of container for my starter. It's worked will for the last culture I started nearly a year ago. I use whatever is at hand for spooning the dough (a lot of dough scrapers are metal) without any problems. My metal utensils are stainless steel and/or silver plate - if that makes any difference I can't say.
I just checked and with Chrome, it's up immediately. Cyberspace gremlins, perhaps?