What do you store sourdough in?

Ann Mary · #1 10/22/10, 09:32 AM

What works for you all to store your sourdough in? I have mine in a qt crock with a lid ~doesn't fit tightly~ but it isn't really working for me. I keep finding black mold around the sides when I pull it out of the fridge even if I have stored it in the for only 7-10 days.When I find it like this I have been dipping the starter out of the center of the crock and putting it into a glass jar, scrubbing the crock out with warm water and then putting the starter back in with more flour & milk. What am I doing wrong? Should I be pouring boiling water in the crock first? I don't want to crack the crock! Thanks!

woodsy · #2 10/22/10, 10:00 AM

We've kept ours in a qt. crock too but never noticed anything black where it has caked onto the sides above the starter so can't say why you are having problems.
We just use water though, not milk.

Common Tator · #3 10/22/10, 10:01 AM

I have mine in tupperware.

Alice In TX/MO · #4 10/22/10, 10:03 AM

Glass quart jar. Tupperware is porous.

badlander · #5 10/22/10, 11:53 AM

I use a crock. At one point I had a starter that was over 100 years old. It developed black spots on it also. I called the friend who gave it to me and she said not to let it bother me, just scrape it off and feed it good. I did. No problems, no changes in taste. A lot of times, I will pour my starter into a second crock and give the first a good cleaning and then transfer it back into the original crock.

stirfamily · #6 10/22/10, 02:29 PM

I use half gallon jars with a few holes punched in the lid.

halfpint · #7 10/22/10, 02:37 PM

I usually use larger size glass jars. I've never had any black spots develop though, but I use water also.
Dawn

halfpint · #8 10/22/10, 02:39 PM

I usually use larger size glass jars. I've never had any black spots develop though, but I use water also.
Dawn

katydidagain · #9 10/22/10, 05:21 PM

I store mine in the freezer after it's dry.

farmergirl · #10 10/22/10, 05:52 PM

Since we're talking sourdough, I figured y'all would be able to tell me how to get a sourdough started.
Any tips?

Freeholder · #11 10/22/10, 06:33 PM

Sourdough starter: Mix some flour and water together (about a cup of flour and enough water to make a batter about the thickness of cake batter). Add a packet of FRESH yeast for the fast route; or just let it set out on your counter if you want to try to catch wild yeast (and take a chance on what you get -- the warmer the climate, the more chances you are taking). At first, you should use it every day, saving about half a cup each time to get the next batch going. Once you've got good flavor you can keep it in the frig and only use it one or twice a week if you want.

I've started sourdough with half a cup of kefir, too -- that was good. But I'm not eating grains right now so no sourdough pot.

Kathleen

SueMc · #12 10/22/10, 08:33 PM

Quote:

Originally Posted by farmergirl

Since we're talking sourdough, I figured y'all would be able to tell me how to get a sourdough started.
Any tips?

Got mine here:
http://carlsfriends.net/

It's doing very well. No additional yeast added. I have a 1/2 wheat, 1/2 white sponge out overnight and will bake tomorrow.
I keep mine in a qt. mason jar with a plastic lid on loosely. I kept it out for about a month, feeding it daily (read somewhere online that you get a better sourdough that way). Now it sits it the fridge and is fed weekly.
No nasty stuff growing on it at all and the bread is very nice.

Ann Mary · #13 10/22/10, 09:13 PM

Umm...well,...I guess I"ve been having a 'brain fade' lately.....I HAVE been using milk instead of water!!! I know better than that too! I guess I should be glad it has 'worked'...but that is probably what has been contributing to the mold growth. Sigh. I'd take some 'memory pills' but I can't seem to find them. ;/ Thanks for helping me figure it out!

**Shrek** · #14 10/22/10, 09:26 PM

I keep my sourdough starter in a recycled one gallon cheese spread crock with the rubber seal removed so the mix can still breath when the lid is in place on my kitchen counter and make sourdough biscuits, bread or gridddle cakes most every day and just add a little more flour water and sugar to it.

On days I don't use any of it I stir the separated whiskey back into it and make sure it doesn't go pink. If I go on a trip I put it in the fridge until I get home then put it back on the counter if it didn't go pink while I was away so it can warm up and start fermenting again.

badlander · #15 10/25/10, 09:34 AM

I have also used a tablespoon or two of instant potato flakes and a tablespoon of sugar to start my sourdough starter and feed it. The sugar and potato flakes gives it a little extra boost of 'food' and I like the flavor it gives the starter.

GrannyG · #16 10/25/10, 12:36 PM

I use a large canning jar.....