Starter container
Ok so I realized I had bleached flour so I went out to buy unbleachedbleached bread flour....haven't found rye at a reasonable price yet and I've gone to 3 stores lol..i I resolved to just go with white bread flour ....when ready build up with rye or other...wheat..etc...as needed
while led out I bought the glass jar to the left, right now in pic it's holding 3 cups water....I was going to use a glass Pyrex with plastic wrap that's 2 1/2 cups but it's easier to get plastic around this...and I'll use the Pyrex still to build as needed when ready to bake....for the started in general...I bought this
my question is....I THINK it's big enough.....is it? If I need to I'll buy a ball jar but, I couldn't find those either at the three stores...it was crazy lol...
i put in 3 cups of water so that you can sorta compare size......thoughts?
That should be fine. I use 1 quart containers for mine and it's plenty big. Just be sure to leave room for the starter to rise. Maybe no more than 1/3 of the container.
I use the yogurt containers to mix a preferment in the evening before making a loaf. For my starter, it is easier to keep an eye on its health and activity with a see-thru container. I don't keep that high a volume,though. I use a pint jar and it is about 1/3 full with my starter and has plenty of room to rise with a feeding. It probably depends on how you use the starter. I take a few tablespoons weekly (which acts as my discard) and build a pre-ferment for a bake. The starter jar then gets fed, sits till risen and put back in the refrigerator. The preferment bubbles away and gets used when ready. There are many ways to use the starter. This is what works for me.
frosting container for starter and levians. The rubber band marks the level so you can easily see how much it rises. heavy duty see through plastic that is food and diiswasher safe.
I use a 200-ml canning jar I found at Sur La Table with the gasket removed so gases can escape. I like it because it's small, so it doesn't take up a lot of room in the refrigerator. I keep only about 70 grams of starter in it. When I want to bake, I build up the amount I need through several feedings. After two or three feedings, the starter is back to its usual strength and ready for use.
When I store the starter, I mix together 30 grams each of water and flour and a small dollop of the revived starter, and then the mixture goes immediately back into the fridge.
The amount I keep in the fridge is about 150 to 200 gm, which is enough for one loaf with some left over to feed. It fits in a container with a capacity of less than half a litre. And there's plenty of room to spare since I retard it before it peaks.
Any reasonably sized, clean glass or food-grade plastic container that's coverable as well as wide and shallow enough so it's easy for you to stir in the new flour and water when you feed it will be fine.
I use Cambro Containers. I buy mine at a local restaurant suppy house, and I normally use the 1 qt size but do have other sizes. You probably can also find them online too if interested.