In bread-bakers.v103.n016.12 "Bob" <rbaker@vfr.net> writes:
>In making my sourdough starter, all the recipes I've looked at tell me to
>store it in a glass jar with the lid down tight. I have a "ton" of
>plastic jars in the 1/2 gal range that would be great for the amount I
>make. Any reason why I cannot use them?
>
>Thank you.
>
>Bob
I put mine in a glass jar with plastic over the top and a rubber band. I
also set it in a saucer because, even in the fridge, it has been known to
bubble over the top. I use a quart mayo jar. I don't know what would
happen with all that "energy" if it had a lid screwed on tight ;-