SC - Sourdough OOP -- Did We Ever Reach a Concensus?
Decker, Terry D.
TerryD at Health.State.OK.US
Wed Feb 17 19:57:31 PST 1999
> 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
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