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Since sourdough cultures are living organisms, should the storage
container have a way to breathe?
QUESTION:I have read through the FAQ's and would like to ask for further comment on:
1) What are the pros and cons of using plastic containers versus glass or
stoneware containers to store your culture in the refrigerator?
(This is assuming that glass is non-reactive and will not harbor odors and
plastic is non-fragile and common in the kitchen.)
2) Since sourdough cultures are living organisms, should the storage
container have a way to breathe? Should there be a very small pinhole in the
lid of the container to allow for venting of CO2 ...or... should it be
airtight? In order words, should a "kitchen biologist" allow their cultures
to be able to exchange (minimally) with the outside environment while in
storage?
ANSWER: Q: 1) What are the pros and cons of using plastic containers versus glass
or stoneware containers to store your culture in the refrigerator?
(This is assuming that glass is non-reactive and will not harbor odors
and plastic is non-fragile and common in the kitchen.)
A" Stoneware is heavy, fragile, and expensive. It's not really necessary.
Plastic is resilient and unlikely to break. On the other hand, it's easy to
scratch, and once scratched it's hard to clean. Still, it's not a bad choice.
Glass, in the form of canning jars, are inexpensive, durable, and easy to clean.
You can heat them to a point where plastic would melt. They are hard to
scratch. I like 'em. I use quart canning jars. I should probably use smaller
jars and keep less starter on hand.
Q: 2) Since sourdough cultures are living organisms, should the storage
container have a way to breathe? Should there be a very small pinhole
in the lid of the container to allow for venting of CO2 ...or...
should it be airtight? In order words, should a "kitchen biologist"
allow their cultures to be able to exchange (minimally) with the
outside environment while in storage?
A: The culture doesn't need oxygen. Oxygen can help yeast get started faster....
brewers bubble oxygen through wort (beer before it's fermented) before
they pitch the yeast in it. It helps the yeast get going faster.
However, we're dealing with sourdough, and it doesn't need oxygen the same way.
The culture does give off carbon dioxide, and some people have expressed
concern that pressure could build up in the containers. I've heard people
suggest not quite closing the lids. I do it myself, but I'm not at all sure it's
necessary. Canning jars can take a good bit of pressure..
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