Sourdough Starter Jar Maintenance…how to keep your jar clean longer.

Learn how to manage your Sourdough Starter jar, so you can keep it clean enough to only need to change it out every 6 months or more.
The 4 key components of the method:
1. Scrape the dry bits inside the rim with a paring knife and add them back to the Starter, as long as they are not discolored.
2. Feed your Starter the water first and mix it into a creamy mixture before adding the flour. This will keep things cleaner.
3. Use a 9.5" ice cream spoon to mix your Starter during feeding; and then to spread the Starter on the side of the jar. Use the spoon to not only spread Starter on the sides of the jar but also to thoroughly scrape the dried flour this will help the spatula remove more material from the glass.
4. Use a firm silicon spatula to scrape down the jar.
8" Silicon Spatula
www.amazon.com...
Ice Cream Spoon
www.amazon.com...
Victorinox Serated Paring Knife 3.25"
www.amazon.com...
#sourdoughstarter #sourdoughtips #sourdoughbaking #thestrengthkitchen

[@ginarendon4275]

I have very similar tools already! Just need to start using them like you did. Great vid 👍🏻

[@thestrengthkitchen]

@@ginarendon4275 Thank you! Someone in this comment thread recommended storing my Starter in a Weck jar, so I got one. I’ve been using it for 6 months. They are not as cheap as mason jars, but they do stay cleaner and they have a great aesthetic on the counter.
Here’s a link
www.amazon.com/Weck-745-1-Glass-Lid/dp/B08P555DGH/ref=asc_df_B08P555DGH?mcid=bf9f86ab5d5f3143a772fde907793f5b&tag=hyprod-20&linkCode=df0&hvadid=693321044835&hvpos=&hvnetw=g&hvrand=12318583800190948760&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=1016216&hvtargid=pla-1089982612775&psc=1

[@skiesthelimit101]

Great info… Thanks

[@thestrengthkitchen]

@@skiesthelimit101 Thank you! Do you use a mason jar or a different container?

[@brucetominello7440]

Good video. My starter is whole wheat based. I feed 1-1-1, starter water flour. I use a 1 quart deli container and feed 3X ad ay for 2-3 days before I bake. I then save 50 ish grams of starter in a small container in the fridge until my next bake. This has been my process for 3 years. I have adopted your sour dough bread method which I absolutely ranks as the best of all I have tried.

[@thestrengthkitchen]

@@brucetominello7440 There are so many reliable ways to manage a sourdough Starter. Once you find something that works, it becomes soooo easy. Is there a wrong way if it’s repeatable? Thanks for sharing.

[@Yeschef2001]

You worked at Spago Beverly Hills 😂. A lot of my great mentors are chefs that have worked there. Thanks for the tips man. I would love to see a video with your cooking history

[@thestrengthkitchen]

@@Yeschef2001 Yes Chef! At some point I need to do an origin story;)

[@Yeschef2001]

@@thestrengthkitchen please do it

[@Yeschef2001]

@@thestrengthkitchen did you work there when cimarusti was the CDC?

[@thestrengthkitchen]

SBH opened in April of 97’. I started there in July 97’. Cimarusti was gone by then. I think he had a more of a role at Spago Hollywood before Beverly Hills opened. I’ve had some great meals at the Water Grill and I think he does some awesome food at Providence.
I became a Sous chef at SBH in 2001 and then Executive Sous Chef 2005-2008. Lots of talent came through that kitchen in that era and many cooks and Sous chefs have gone on to their own thing.

[@Yeschef2001]

@@thestrengthkitchen incredible man. That is so cool. The pastry chef there was one of my mentors. Please make a video about your whole story.

[@nrgsam]

I just use Weck jar (tulip shape) because of the shape, it’s the best, very easy to clean.
I get long handled wooden spoons to stir (most oriental stores carry ver nice ones) .
And spatula to clean the sides…(reason weck jars are awesome, all round)
if you pour hot tap water in a jar with old started and leave it, it will all soften up inside easily.
every day, just pour what I need out for reseeding , soak the jar and clean it…
then use the clean jar old starter, to feed…it’s fairly easy.
If you refrigate enough of your starter makes it so easy (I keep it at about 350 grams in fridge)
Just take out 30 grams add to new jar
Then feed, when done either refeed or throw away.

[@thestrengthkitchen]

@@nrgsam This is the best part of the comment section! The sharing of ideas and methods. I’ve never heard of a tulip jar. Thanks for the recommendation. I will get one;)
Thank you.

[@tinastill5850]

Im using your recipe, but im still coming up with a bit of a dence bread. Im struggling with my sourdough making. Trouble is I have a passion for this bread, but it does not have the same for me.😢😂

[@thestrengthkitchen]

@@tinastill5850 What type of bread are you making? Round or oval in a banneton that gets cold proofed or a sandwich loaf? Thanks.

[@MrDarkens14]

What kind of jar is this? Having straight edges Is so easy but I can’t find one ..

[@thestrengthkitchen]

@@MrDarkens14 These are 32oz mason jars. They are common and inexpensive…and they come in lots of different sizes. I bet you can find them at your local supermarket, Target, or Walmart, but here’s a link www.amazon.com/Mason-Wide-Mouth-Quart-Band/dp/B07YNGK6XJ/ref=asc_df_B07YNGK6XJ/?tag=hyprod-20&linkCode=df0&hvadid=693711599263&hvpos=&hvnetw=g&hvrand=12964969340042127016&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9029428&hvtargid=pla-1728858060627&psc=1&mcid=bd745314d3da3469992a5cba88dc0ebe
Thanks.