So a few days ago I noticed it was bulging up like in the last photo, so I carefully opened it to alleviate the pressure, only for the top to pop off like a corked bottle of wine. Jar didn't break and half the starter remained and still lives today. I'm also incredibly lucky the glass didn't break. That would have ruined the starter!
I need a bigger jar though
by kingofstillwater
18 Comments
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Get a jar with more of a ring situation like typical mason jars. Then you can lightly screw the ring on and gasses can escape.
lol, that sucks – but is also pretty funny. Sourdough starter needs to breathe when it’s not being refrigerated. If you seal it and leave in your counter, it’s going to build up pressure.
Here’s something that I would recommend buying – it’s a jar that has a cloth cover for when it’s out on your counter, and a sealed lid for when it goes in the refrigerator. It cost nine dollars, although it looks like this specific one is not in stock anymore, but Amazon has plenty of ones that are just like it.
EcoNour 1000 ml Wooden Sourdough… https://www.amazon.com/dp/B0D22F69W1?ref=ppx_pop_mob_ap_share
at least the jar didn’t break. that’s wild. I had that happen with a jar of kimchee. That was a total mess. the jar didn’t break as well but it was a mess. and it hurt since some of the liquid got into my eyes.
Painful! 😟
I cover my jar with a bit of cloth tied with a lacky band as this is my worst fear, it keeps the airflow but stops fruit flies (my worst enemy) getting in
A bigger jar will just mean a bigger explosion if you keep the lid screwed on. As the starter eats the flour you feed it, it releases gases. I recommend a jar specifically for starters. I love my jar from Sourhouse, it has a silicone lid with some vents on it so the gases don’t get trapped. The straight sides also make it nice and easy to clean.
I have just seen that some people just have too big of a starter, so make sure you’re using it or discarding(I’m going to start scaling mine back and restrengthening it as I think I’ve somewhat weakened mine by letting it get so big) but I use a 1Qt mason jar with a screw on lid to keep in the fridge or I take the lid off and use a wet paper towel folded up on top of the jar to avoid this exact thing.
What I do with my starter is I tighten the lid, then back off a little bit, enough that the lid is slightly loose. Also, I use a jar large enough that even at full expansion it’s only about half full
honestly ive never thought that anyone was sealing their starter air tight. So just advice, there is truly no need for that
That is WAY too much starter. 50 gm is plenty.
I am so sorry you have to clean that up. I am torn between cleaning it immediately or letting it dry to scape it off. This is the sort of self sabotage I engage in all the time.
That kitchen needs to be cleaned anyway.
Dang, wish mine was that active, well not quite that active.💥Truth be known, I gave up on sourdough for now; Bronx air is too foul (where I am) to get healthy wild yeast, may have to buy it online. SMH
Reminds me of the episode of I Love Lucy with the bread.😂
This is gore😔
I’m almost impressed. Must have been quite the fermentation
I think the question should be: “is my starter ready, can I bake with it?”
If your starter is still nameless after that explosive debut, may I humbly suggest ‘Doughpocalypse’… or, if you prefer something more classic rock, ‘Bread Zeppelin’?