In the past, we have used many different containers to store our starters. But it doesn’t matter what kind you ask us because there are still many options available for storing your starter!
What are the best containers for starting your home garden? The answer to this question is not as easy because there’s a variety of factors that need be considered. However, we’ve found our share on both pros and cons when looking at various options such as soil type or plant species portrayal in these choices so here they are!
To make the process of starter production and feeding easier, it is important to use medium-sized transparent glass jars with lids or wide mouth tops on plastic containers. This will allow you more space inside for your sourdough’s growth while also making pouring out any excess liquid during maintenance quick and clean!
We all have different needs when it comes to starting our vegetable gardens, but there are some common elements that most people want. For example-a dirt preference will mean you need more than just container plants for your garden space; if overwatering is an issue then look at subscribing instead of buying containers or starts from the store (or even making them yourself!). If proximity isn’t much concern and plenty light works best where ever tight spaces allow only windowboxes–that makes sense too!
Why do Medium-Sized Jars Work Best?
If you’re just starting out with canning, then the smaller jars are perfect for your first few projects. They’re easier to take care of and store than larger ones so they’ll save space in both cabinets or on shelves!
If you are a professional baker, then it’s likely that your needs for transporting large amounts of dough and batter would far exceed anything near 64 ounces.
Keeping a small starter is the key to successful bread-baking. This means cutting back on how much flour you use in order not have enough for both starters and finished products, so it’s best if one uses only 100 – 200 grams of Starter per every 26-34 ounces (or ~1kg) weight capacity jar they plan on using; but this also saves money!
The beauty about using your starter for larger recipes is that you can just take a small amount and have enough dough ready to go without having any extra starters on hand. If it’s not clear, we’ve got everything explained right here!
To make a larger levain you can simply use 50 grams starter, 150 gm flour and water. You will be able to produce upwards of three or four large sourdough loaves with that much dough!
The giant bowl of starter is cumbersome, and it’s hard to find space for such an appliance. We recommend storing your starters on the fridge if you have enough room because they’ll stay fresher longer that way!
When you need a small jar for your home, it’s nice that there are so many options. You can find them tucked away in cupboards or sitting on shelves anywhere from the fridge all of way up high near where we keep our glasses!
The best way to make baking easier is by choosing the right tools for your needs.
It’s important that they are light enough so you can hold them comfortably without strain, but tough enough where I won’t break them or bend any of its parts when working with delicate items such as cupcakes!
More baking is great news for all of us! That’s why we created this blog.
Why Transparent Jars?
There are many amazing bakers who use stone jars, but for us we find that it is worth keeping an eye on the starter’s activity level at all times. For one reason or another – maybe because they’re just really curious about how things work underneath- our starters seem to be more active when exposed this way!
We can tell when a starter is ready for baking by how many bubbles appear alongside its rise. A Starter will often double in size and still have more activity left before being ripe, which we gauge based on both the number of gasps coming from it as well as whether or not there are any visible cracks within your dough after feeding them with flour overnight (or longer).
Know what you’re getting yourself into. A starter is a plant that has just been harvested for its first time; it’s usually small, young and needs plenty of care in order to grow well – but once they do…they’re ready!
Stone jars are not good for observing the activity of your yogurt. They also make it hard to see how much rise you have, which can lead discerning viewers like yourself down an incorrect path when trying out new recipes with their creation!
Looking out for Mold
It is highly unlikely that yeast will die off in a sourdough starter. They are really robust once they are kept up for as little as a couple of months. We’ve done some tests with letting starter go nearly half a year without any feedings, and the results are pretty incredible.
The amount of viable yeast cells in a typical sourdough starter is mind-boggling. It’s not uncommon for a mature starter to contain tens of billions of yeast cells. And since each cell can produce millions of offspring, it’s pretty much guaranteed that your starter will never run out of yeast. So don’t worry about your starter going bad—it’s practically indestructible!
When it comes to “killing” a starter, mold is far more likely to be the culprit than anything else.
We’ve found that mold typically starts to grow around the top of a jar that isn’t kept clean.
From there, it can quickly spread into the starter itself, causing it to go bad. If you notice any mold on your starter, it’s best to throw it out and start fresh. With proper care, you can avoid this problem altogether and keep your starter healthy for months (or even years) to come.
When it comes to food storage, one of the most important things to consider is how clean the container is. A clear jar or container makes it much easier to assess how clean the jar is and if anything is growing inside. Even if you can’t see any dirt or debris, there may still be bacteria lurking inside.
If you can’t see into the jar, you’ll have to rely on other indicators, such as smell, to determine if the jar is clean.
In addition, a clear jar makes it easier to check for signs of spoilage, such as mold or discoloration. With a opaque container, you run the risk of throwing out perfectly good food simply because you can’t see it. Ultimately, transparency is key when it comes to food storage.
Looking out for Hooch
A key component of any sourdough starter is hooch. Hooch is a by-product of the fermentation process and is made up of alcohol and acetic acid.
It forms a thin layer on top of the starter and is a good indicator of the starter’s health. If hooch is present, it means that the starter is hungry and needs to be fed.
However, if hooch is not present, it does not necessarily mean that the starter is healthy. A stone jar makes it difficult to see the level of hooch in the starter, so a glass jar is preferable. This way, you can quickly and easily check on the starter’s health, and you don’t have to worry about opening the jar and exposing the starter to oxygen.
You might not think twice about opening the lid of your container to grab a snack or take a sip of water.
However, every time you do so, you’re increasing the chances of something foreign getting into the container and causing mold growth. That’s because mold loves dark, moist environments, and your container provides the perfect breeding ground for mold spores.
When you open the lid, you’re letting in air and light, which can kill mold spores. But if even a few spores survive, they can start a new colony that will quickly take over your container. So next time you’re reaching for a snack, take a moment to think about the implications of opening the lid.
It might not seem like a big deal, but it could save you from a nasty case of mold.
Why Wide Mouth Jars?
While the size of a jar might seem like a relatively unimportant consideration, it can actually make a big difference when it comes to maintaining a starter. Wide mouth jars are much easier to pour flour into, and they also make it simpler to clean the rim after each use.
This is important because a clean rim is essential for preventing mold growth. Additionally, wide mouth jars make it easier to pour starter out without making a mess. In contrast, jars with narrow openings and wide bodies can be difficult to pour from and are also more likely to collect mold.
Over time, these factors can make a big difference in the success of your starter, so it’s worth taking the time to choose the right jar from the beginning.
Anyone who has ever attempted to bake bread knows the importance of a good starter. A
starter is a mixture of flour, water, and yeast that is used to leaven bread, giving it a light and airy texture.
While starters can be purchased at most baking supply stores, many people prefer to make their own, using a simple recipe and a little patience. Once a starter is made, it must be properly stored in order to maintain its viability.
While some people opt to store their starter with just a towel on top, we believe that this is not the best method. Lids are important as they allow for short term and long-term storage. Storing a starter with just a towel allows more airflow which in our opinion means more bad stuff can get in and form mold.
In warm weather, we have friends that have had issues with mold when using just a towel. Especially true if you forget to refresh for a day or two. With lids, it is less likely to develop mold, especially if the lid and rim of the jar is wiped clean regularly.
How Tight do Lids Need to be?
When it comes to storing and using starter culture, we prefer to have canning jar lids that can be sealed or not.
For example, Ball and Weck jars both work well because they can be sealed tight for storage. Additionally, we like that we can remove the twist tops and clamps leaving just the flat lid to rest on top of the jar for feeding purposes. In other words, when we store our starter in the fridge for a week or more, we seal the lids off.
If feeding our starter so that we can use it, we simply place the flat lid on top in case it rises more than the jar can hold. If you overfeed your starter in a small jar, it can break the jar if it is sealed.
It’s also important to note that we do not boil the jars to produce the airtight seal that canning preserves calls for. We just put the lids on and seal them. If you boil your starter culture, it will die. Consequently, having canning jar lids that can be sealed or not is essential for us when it comes to storing and using starter culture.
Plastic or Glass?
While there are a variety of materials that can be used to store starter culture, we prefer glass jars as they allow us to boil them or wash in extremely hot temperatures (while empty) from time to time to ensure that they are completely clean and free from contaminants.
We actually rotate jars every few weeks to ensure bad things like mold stay away from our starter.
However, plastic jars work well too. We know folks who use peanut butter jars for their starters. We are a little more concerned about keeping them clean, and prefer wide mouth tops though.
So we opt for plastic that can be washed in commercial-grade high heat washers. We have a few plastic jars that we keep our backup starter in (in case anything happens to our regularly used supply). Glass or plastic, just make sure you give your starter jar a good cleaning every now and then!
Our Daily Drivers
The Ball 36 oz wide mouth canning jar is a versatile and inexpensive option for anyone looking for an all-purpose glass jar. This jar meets all the requirements for canning, including being made of tempered glass and having a wide mouth for easy filling and emptying.
Additionally, the jar is very affordable, making it a great choice for those on a budget. While the Ball 36 oz wide mouth canning jar is widely available in stores like Target and Walmart, it is important to note that they tend to be more expensive when ordered online due to the added cost of shipping glass.
However, overall, the Ball 36 oz wide mouth canning jar is a great option for anyone in need of a durable and affordable glass jar.
The plastic container we use daily is a Cambro 1 qt professional-grade BPA free plastic.
It can withstand high-temperature washing. Which makes us happy. The picture above is the actual container we started our first starter in. The starter and the container are both going strong today!
We’ve had many people ask us what kind of container we use for our sourdough starter, so we thought we would share in case anyone else is on the hunt for a good option. This Cambro 1 qt professional-grade BPA free plastic container has been perfect for our needs.
It’s easy to clean, can withstand high-temperature washing without warping, and has a tight-fitting lid that prevents evaporation. Plus, it’s clear so we can see how our starter is doing without having to open it up every time. If you’re looking for a sourdough starter container, we highly recommend this one!