October 31, 2021 - 4:18pm
Sourdough starter containers
I just found these on Amazon. Plastic, twist top containers in various shapes and sizes. Since I only bake every 4 to 6 weeks I keep only about 100 grams of stiff starter in the refrigerator and use it to propagate levain for baking.
These sturdy containers have smooth interior walls with no ridges, microwave and dishwasher safe, BPA-free, removable cap seal and ml graduations on the sides. I got the 11oz size, a bit less than 300ml, which could hold up to 200 grams of stiff starter. Lock n Lock, $3.21 USD to my front door for the 11oz size, each.
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Oh good find, I think the size might be perfect to keep and maintain a small amount of starter. I have two expensive glass jars in similar size that I use for my starter but I will order two of these plastic ones to try out since they look very cheap. I always like non stick plastic containers and I hope these are the ones. Thanks.
I just ordered the 44oz/1300ml (nominal) tall container, large enough for about 800 grams of a stiff levain build. About $4 and change, shipped.
Inexpensive, yes. Cheap, no way. :)
The small one for the starter and a larger one for a levain build. Only keep a small amount of starter at any one time. That's a good size for a small feed and room for the starter to grow. Been my starter container for years. Serves its purpose well.
Some brands of Dijon mustard are sold in glass jars that can be reused as drinking-tumblers once emptied and cleaned, and I use these for my starter. They have a plastic flip-off lid which is perfect for preventing breakages as the pressure builds up. I keep around 100-120 grams of starter. You can also buy Polish and German mustards that are sold in little beer glasses with handles (again with plastic flip-off lids), but these have lots of dimples that mean the starter gets trapped and can't be scraped down properly. I don't like the idea of keeping my starter long-term in a plastic container.
To my original container of 100gr of stiff starter I added 43gr of water and 57gr of flour, making a "new" starter culture of 200gr.
Having no plan to bake this week I discarded 100gr and left 100gr on the kitchen counter at 22°C for six hours. Then back to the fridge.
This what 100gr of activated starter looks like, the same amount as shown in my original post, above.