Hello!
Quick questions about maintaining and cleaning of a starter once it's rockin and rollin.
My jar always gets the mixed and risen dough marks on the side. I try to clean up those sides whenever I add in my water, but sometimes the dough is hardened at that point. I'd love to keep a clean, glass jar so I can really see the rise and fall but mine is always covered in the dough! Is it possible to take the starter out of the jar, clean the jar (with just water), and put the starter back in the clean jar? Or does that ruin the starter by taking out some of the bacteria and natural yeasts?
Also, I'm noticing a hard/darker layer on the top of my starter every time it rises and falls? Any idea as to what this is and if it is common? I always just peel that layer off when I go for my next feeding.
Thanks!
to prevent the starter from drying out? One of my favourite covers is half a sandwich size bag and a rubber band...tight enough to hold on the plastic yet loose enough to let gas pass underneath the band.
I also keep two jars, one clean in the cupboard at all times and transfer the just fed starter into a clean jar... when the "cage gets messy." That gives me plenty of time to soak the jar in cold water to soften dried dough and then wash and rinse in very hot water.
Hi Clover23,
You'll find that your starter is pretty resilient, forgiving of a surprising amount of neglect and abuse. It will easily tolerate being moved between containers. There are thousands upon thousands of individual organisms in the mix, so the loss of a few won't upset the balance.
I keep mine refrigerated in a plastic storage container, and transfer it to another one whenever it gets a bit too crusty. As for washing the containers, I soak to loosen dried material, then wash the same as I do my other kitchenware, no special treatment.
You mention a hard layer on top, is the surface drying out? If so, you can probably just stir it into the rest to rehydrate, but a more effective cover (or smaller container) may help retain moisture that is being lost.
Happy baking!
Cathy
I have two mason jars with the flip lids that I have removed the rubber seal from the lid and I just place the lid on top of the jar without closing down the clasp. When one starts to get messy, as I'm feeding I transfer the amount I'm keeping to the clean jar, then feed. This works great! It also gives me a clean jar to prepare a levain when I'm going to bake the following day.