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!
2200109
No, however, i took mine out of the container and placed them in a small container on their sides, so far no issues!
1198780
It appears that you have a separation in your starter. Remove the top layer, feed at the peak, and don't forget to stir. And store your sourdough starter in the fridge (to slow down the fermentation so that you won't need to feed it but only once a week). Feed the starter with equal parts of water and flour by weight. Hope this helps. If not, maybe someone else will have better ideas. This is from my own experience.
639607
If you take some from your first batch and just freeze it in an ice cube tray you now have several batches of starter, and when you run out you can repeat the process up to 10 times/generations before it doesnt set up well. I only buy some starter about once a year and i eat yogurt almost every day. I have also found that time to set up increases as you get several generations into the process.
1780769
I plan to try it and I'll be happy if it's a different strain than S.F. starter yeast. I've used S.F. starters twice now and I didn't care for the taste of them that much (though I normally love all sourdough bread).
975025
YES, I just started using my own starter from my previous batch of yogurt. The previous batch was made with a starter packets, two (2) packets of 5g of yogurt starter, making two (2) quarts. My new batch I used 3-4 Tablespoons of previous batch, which is probably way too much. It did come out wonderful, a little thick, just add some milk if it is too thick. I have read and you only really need "...2-3 teaspoons of commercial or homemade yogurt..." I just get carried away. I make at least two (2) batches a week, so yummy--add raspberries for a topping. I use 2 bags of frozen raspberries place in a pot, adding some water, maybe a 1/2 cup and add about 1/2 cup of sugar. YES, I just started using my own starter from my previous batch of yogurt. The previous batch was made with a starter packets, two (2) packets of 5g of yogurt starter, making two (2) quarts. My new batch I used 3-4 Tablespoons of previous batch, which is probably way too much. It did come out wonderful, a little thick, just add some milk if it is too thick. I have read and you only really need "...2-3 teaspoons of commercial or homemade yogurt..." I just get carried away. I make at least two (2) batches a week, so yummy--add raspberries for a topping. I use 2 bags of frozen... » Read More YES, I just started using my own starter from my previous batch of yogurt. The previous batch was made with a starter packets, two (2) packets of 5g of yogurt starter, making two (2) quarts. My new batch I used 3-4 Tablespoons of previous batch, which is probably way too much. It did come out wonderful, a little thick, just add some milk if it is too thick. I have read and you only really need "...2-3 teaspoons of commercial or homemade yogurt..." I just get carried away. I make at least two (2) batches a week, so yummy--add raspberries for a topping. I use 2 bags of frozen raspberries place in a pot, adding some water, maybe a 1/2 cup and add about 1/2 cup of sugar. « Show Less
1217799
I would not use your own container. The container that comes with the unit is a custom size to perfectly fit to the unit & surround the yogurt with the right fermentation temperature--& then chill it. It's already BPA-free. Can't think of why you would want to use your own container.
861910
I use this container for bread flour. It is pretty good made. I have been using this for over 6months and I never have any trouble with any bugs and humidity.
1198779
I refrigerate my starter and just pull it out for refreshing or warming up before use. Maybe you should try refrigerating it. You will see a dark liquid after a few days, pour it off, it is not harmful. Add your replacement flour and water, stir, let it set out at room temp until you see small bubbles (that't the yeast activity), then put back in the fridge.
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
1415155
Lost, sorry it took so long. I did not realize the email contained a question. My containers did not come with any info other than the Amazon billing sheets. The inside is glazed and since I also use sourdough starter, I would have no problem placing the starter in this item but I would use plastic wrap with a rubber band on top. However, since I cannot vouch for the safety issue, try contacting the company. To me, it appears as glazed ceramic. By the way, Walmart sells these, but bigger, for much cheaper.
609733
Hello. It will work fine with sourdough. It will not be in contact with the dough long enough for corrosion to occur during mixing. I wash mine after use and it is not a problem. Hope that helps.
1207085
I think you would be better off with the 9 tray if you are going to use the quart jars. I make my 24 hour yogurt in either the jelly sized 8 oz jars or pint jars. I do this for portion control as they are already measured out and no one else here eats it but me. I put plastic canning jar tops on them when I put them in to ferment, and am not sure if those would be liquid tight to lie on their sides. I love mine.
609727
Regarding size, I ordered the 14" to help mix sourdough starter, and I can't use it because the large metal loop will not fit into any of my starter containers. It won't fit into a wide mouth mason jar or a receptacle with a slightly larger aperture, either. I'm going to order the 11" and hope that works.
938171
Thank you everyone for your replies. I 'was' concerned about over tightening, as they do appear rather thin; but it's good to know they have been re-used repeatedly. If my first choice for sealing my fermented veggies fails, this will be my second choice. Thanks again for all the help and personal advice! : )
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.