And this, ladies and gents, is why you always have a backup starter
Jar was about 8/9 years old. Guessing years of being in and out of the fridge finally weakened it enough that the gas buildup caused it to finally explode. Scared the crap out of us 😂
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Adjutant_Reflex_
Big reason I avoid using glass in any of my baking or cooking. Years ago I had a Pyrex dish explode in my hands (luckily escaped with just a few cuts) and I immediately tossed the rest of my glassware.
chock-a-block
Today‘s lesson about yeast. Despite most yeasts being both aerobic and anaerobic, a container without a vent will fail.
All you need is a tiny hole in the very thin ball lid.
lectroid
Or use a pint size deli container and leave lid slightly cracked.
ironmemelord
I just put the lid on my glass jar without screwing it on, the lid will fall off long before the jar explodes
mazda_corolla
Yikes! You shouldn’t use a sealed container for your starter, though. It looks like you had a locking lid? I use mason jars with a standard ring + lid, but only close it very loosely to allow gas to escape.
Also, in terms of starting over, you only need the tiniest bit of starter to seed the new batch. You obviously don’t want any glass pieces, but if you have even a pinprick of safe starter rescued from this, it’s all you need.
monoprintedman
Start a new one.
LowProfessional5264
Wowza! Did it just break or was there – like… a sound like a little cannon?
galaxystarsmoon
Because I can’t edit the post, I appreciate you guys giving me tips but it’s not necessary 😅
I had already long transitioned to plastic cambros when I started my business in 2022. This was just my OG starter and I kept the jar around for nostalgia and my personal baking. I had some excess in there from my own stash, so my husband poured a lot of it off into a cambro before feeding anyway. We only lost 3, maybe 4, loaves worth of starter, and the jar itself.
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Big reason I avoid using glass in any of my baking or cooking. Years ago I had a Pyrex dish explode in my hands (luckily escaped with just a few cuts) and I immediately tossed the rest of my glassware.
Today‘s lesson about yeast. Despite most yeasts being both aerobic and anaerobic, a container without a vent will fail.
All you need is a tiny hole in the very thin ball lid.
Or use a pint size deli container and leave lid slightly cracked.
I just put the lid on my glass jar without screwing it on, the lid will fall off long before the jar explodes
Yikes! You shouldn’t use a sealed container for your starter, though. It looks like you had a locking lid? I use mason jars with a standard ring + lid, but only close it very loosely to allow gas to escape.
Also, in terms of starting over, you only need the tiniest bit of starter to seed the new batch. You obviously don’t want any glass pieces, but if you have even a pinprick of safe starter rescued from this, it’s all you need.
Start a new one.
Wowza! Did it just break or was there – like… a sound like a little cannon?
Because I can’t edit the post, I appreciate you guys giving me tips but it’s not necessary 😅
I had already long transitioned to plastic cambros when I started my business in 2022. This was just my OG starter and I kept the jar around for nostalgia and my personal baking. I had some excess in there from my own stash, so my husband poured a lot of it off into a cambro before feeding anyway. We only lost 3, maybe 4, loaves worth of starter, and the jar itself.
Wecks jars. Get one. https://a.co/d/arZTze6
i use the same type of jars, but dismatled the lid and just lay it on top without the snappy mechanism..
It looks like a clean break, so as others have said if there’s no glass shards, you have plenty of scraping in there to start a new batch.