A reactive container is one that is made from a material that will be
dissolved or corroded by the acids in the sourdough. Examples of reactive materials
that should not be used are aluminum, iron, steel, tin, lead, and copper.
There are others, so stick to glass, ceramics (food grade, i. e. no lead), and
high grade stainless steel.


Resident Conservative Curmudgeon

Ford



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wrote:
... There are others, so stick to glass, ceramics
(food grade, i. e. no lead), and high grade stainless steel.



Household stainless steel is not as nonreactive as some may think it to
be. Stainless steel equipment is perfectly fine when used to mix or
raise the dough. However, I certainly would not recommend it for long
term storage of sourdough starter. Food grade plastic is also good. I
use old peanut butter jars.

Regards,

Charles