SC - Sourdough OOP -- Did We Ever Reach a Concensus?

[Decker, Terry D.]

> By "covered" do you mean with a lid or with cheese cloth or what?  
> 
On the counter, I cover the bowl with plastic wrap.

> Mine is in
> a 1 1/2 liter jar with one of those hinge tops that sort of clamp on, with
> a
> rubber gasket-like thing. (Sorry for the technical language.)  I keep the
> top
> over the mouth of the jar but not clamped shut -- there is about an inch
> opening left.  Should I leave it this way when it's out on the counter and
> close it when (if) I put it in the fridge?  Should I take the rubber
> gasket
> off, maybe?
> 
When the sourdough is active (as it is on the counter), I would cover, but
not seal the jar.

Putting it in the fridge will slow the activity, so I would clamp the lid
down.

> BTW, Bear, now that the starter is awake, I'm going to try your method fro
> fresh bread for dinner tomorrow. I plan to set up up and let it rise all
> day
> while I'm at work, then do the 2nd rise when I get home.
> 
> Renata
> 
It's the only way you'll find out if it works for you.  Let us know how it
goes.

Bear
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================