Is anyone using these containers to start and store a Sourdough Starter? Thank you for your comments!
21266
I only use them for dry goods but I don't see why you can't use them for that. :)
21267
I find them very useful for developing the dough. For the Starter I use something much smaller; like a Peanut Butter or Pickle jar. I imagine if the amount of starter was more than for the use of several people; as in a commercial enterprise this container would work. But, I only make 2 or 3 loaves of bread at a time. Since a sourdough starter takes a longer rise time than commercial yeast, I like to use these containers. Just put them away for a while, sometimes 12 to 24 hours and let mother nature do it's work. Hope that helps.
21268
If you're making large quantities can't see why not as the container has an excellent seal. When we made starter we generally used 1 quart canning jars with caps on in the fridge as we made a small batch. Don't know anything about any reaction to the plastic as stated in a previous reply but I would follow up on that or the venting comment. One thing for sure, hope you have a large fridge as it takes up a large space.
21269
I have been using it for Sourdough Starter for about 5 years. I like having three to have a clean one when needed and to experiment in. Being the same size and weight helps for feeding.John Z
21270
Yes. I bought the containers for that purpose. Keep in mind that there is no vent hole, so you have to leave the lid cracked. Also, the containers are fairly large and in my standard side by side door refrigerator take up almost an entire shelf.
21271
Sourdough Starter is stored in a glass containers only due to a chemical reaction from the starter and the plastic.
190771
No I never have. I basically use them for toting groceries. So I can keep ice cream or frozen veg etc from starting to thaw. There is silver insulation on the inside and it holds quite a bit. I love mine!
1784069
Look guys this is pretty simple stuff! The typical bread box idea is to get the loaves off the countertop and hide the bread in a container that looks like the rest of your kitchen. Some are better than others. If you want store bread in a bread box well, you`re not going to find an air tight one because that`s not what they`re made for. Depending on the bread it doesn't need to be air tight. Otherwise, what do you do if you don`t have one? That's right, you just keep the wrapper tightly closed until you need bread!!
1979343
Of course. I have used it for my sourdough since the week it came out. Amazing. I also have made natto with it, and kefir.
909602
Yes, freezing is probably the best way to maintain their products. They come double bagged too. Occasionally I've had problems separating slices of the frozen multigrain bread but none with the sourdough or white bread. All are great toasted!
1035129
I don't know. I only had 2 packages and have used them. I use yogurt instead of the starter now. Sorry I couldn't help.
1260704
I have only used my containers to store already frozen cubes of baby food. Anything I have frozen has never stained it, but as I say they stay frozen and I haven't used it to reheat anything in either. Sorry can't answer for you. They are a little more rugged than your average ziploc container.
2099208
I love these. I use mine to start seeds all the time, and they work great for it. One pointer I can give you is, puncture a small hole to help the root system start.
865262
I have this same container and although I haven't used it for homemade bread I do use mine for bakery bought bread. It really seems to keep the bread fresher longer.
113758
I would save my money. This jar, although the size is great, arrived and not able to open it. I'd go with the glass ones that they have on Amazon. They were a good price each, arrived on time, AND the large sizes will easily allow things to be stored. The only thing is those do not have the large wide opening. Your other option would be to get gallon sized ziplock bag, and put as much flour in it as you could. That would probably serve the purpose and cost a whole lot less money for you.
1979342
I've kept mine one for 3 -4 hours at a time making Artisan French bread. Don't know why you'd need it for a sourdough starter though. They will grow in the frig.. And my poolish grows quite well at room temperature over nigh just sitting on the counter. I do like my Proofer and use it often.
1691350
I use mine for home made bread. Good quality, wash well - they shrink in the first wash, but stay the same thereafter; this is included in the product detail in the fine print. Its the organic bit that's probably the justification for a slightly higher price point. Personally, I put cheese in plastic too. They do not seal. The muslin are great for say potatoes, carrots and other root veg. Greens in my opinion keep longer in the fridge in plastic. You can google the best storage methods for the particular produce you want to store.
1364758
You can use homemade yogurt as starter for another batch. I save the whey to use for breadmaking, and have found that I can use about 1/4 cup whey as starter for a new yogurt batch, so I don't have to worry about saving some yogurt to use as a starter. The whey alone works great!
995341
I used to put a piece of parchment paper on top of and to the sides of regular bread dough in a Pullman pan, because I did not want to coat the sliding top with butter and flour (I didn't want butter leaking to the bottom of my oven) but completely lining a bread pan with parchment paper on the bottom and the sides looks like an awful hassle to me. My bread books say indeed that the sourdough starter should not come into contact with metal - but I guess it's alright when you're in the dough phase, that you can bake in a metal pan.
609728
Hello erin,I personally never use any metal ladels/wisks in my sourdough not only for corrosion reasons but otherwise. Wooden spoons work best, better than plastic Ones for they are non- reactive. As for the size, 14" is what I have, though a bit longer for the average grip, it has a better and bigger Wisk than it's smaller counter part which makes it better for tough doughs.CheersAssha J Kalaga
2023984
In my experience, the "sour starter" is the buttermilk! that and a teaspoon of baking soda NOT powder is what gives the "lift" to the batter. I've used the sourdough to make pancakes and biscuits but without the buttermilk. Again this is my experience, there may be others out there who differ. Hope you find this helpful.
161259
My question is: do you just get the commercial yogurt and let it sit on the counter for a day? I guess as long as it is sealed other stuff can't get in there to ferment as well. I'd appreciate hearing if you have tried this.