Update: I switched from a metal bowl to a plastic one for my sourdough starter

I always thought metal was better because it felt more professional. But my starter kept acting sluggish. A baker I know in Portland told me to try a simple food grade plastic tub instead. After one week in the new container, the rise is way more consistent. Has anyone else found that the material makes a big difference for fermentation?

2 comments

2 Comments

wren2172d ago

My grandma in Vermont kept her starter in the same chipped ceramic crock for like forty years. She said it just got used to the little scratches and grooves. Honestly I tried to move it to glass once and the whole thing just went flat for a week. Took it right back to the old crock and it perked up. Some of those old cultures just get attached to their home.

jakem982d ago

Used to swear by my stainless steel mixing bowl. Figured it was the cleanest option. Switched to a cheap plastic bucket last month and the difference is wild. My loaves have way more oven spring now.