A few days ago there was discussion regarding storage containers for
sourdough. The preferred container if I recall correctly was either
glass or ceramic. I would like to add another reliable container:
stainless steel. I obtained ~pint-size stainless steel container from a
local Target store. I created a starter from scratch using rye flour
from a local Henry's health food market. The starter has been evolving
for weeks in the container with no ill effects. I've made 2 excellent
tasting sourdough breads using the starter. I believe the acids
produced by lactobacillus might be the reason for the caveat regarding
metal containers. When processing tomatoes it is recommended to use
stainless over aluminum. Again I believe acidity is the reason.
Stainless is resistant to mild acids with regard to cooking. I also use
stainless in beermaking for the same reason- resistance to mild acids.
The stainless steel container for my starter was very inexpensive-less
than $8.00 and is unbreakable, easy to clean and can be either airtight
or not depending on whether I use the gasket that is installed around
the lid. The lid remains attached and locks down with a simple latch.
Horace A. Bixby(BixMeister).
--
If you pick up a starving dog and make him prosperous, he will not bite
you.
This is the principal difference between a dog and a man.
-- Mark Twain