Either a food grade plastic or wide glass jar, 1-1.5L (1-1.5 quart) capacity can be used to make the sourdough starter in, and used to store the starter at room temperature (or in the refrigerator). A container with a flip-top lid (pictured right) helps release the excess carbon dioxide, or ensure the lid is loose on the glass jar to prevent the pressure building up (or cover the jar with cheesecloth and secure with an elastic band). The sourdough starter container is never washed with soap, detergent or bleach - wash clean with hot water only.
Precise measurement is essential - check your scales measure to the gram (many measure in 5 or 10g amounts). Zero your machine before use, then measure the water and then the flour.
For weighing water in and pouring precise amounts when making sourdough.
You can mix the flour and water together with a spoon, but we've found using a fork instead adds more air into the mixture and is easier to mix small amounts of sourdough starter.
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
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