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In a message dated 10/07/07 12:55:31,
writes:

> wrote:
> >
> > In a message dated 10/06/07 22:50:20,
> writes:
> >
> >
> >> > I am new to sourdough bread making and have just initiated some
> >> > starter. My directions say to cover loosely for the first day that it
> >> > is out at room temperature and then to refrigerate. I have the starter
> >> > in a mason jar that can be closed tight with the little rubber gasket
> >> > thingy. When it is ready to be moved to the refridgerator is it ok to
> >> > close the jar all the way or should I plan to keep a loose cover over
> >> > the top?
> >
> > Do NOT seal the jar!
> >
> > There is a possibility that the yeast will continue metabolizing the
> > nutrients in the sourdough and generate carbon dioxide gas even at
> > refrigerator temperatures.* Greater danger exists when you remove the
> > starter from the refrigerator WITHOUT releasing the lid and the yeast
> > increases its production of carbon dioxide gas.* That, coupled with the
> > decreased solubility of the gas at the higher temperature increases
> > the risk of an explosive decompression of the gas when you finally do
> > open the lid.*
> >
> > WHOOSH ----- foam, over a goodly portion of the kitchen!
>
> Yeah, sure - the slime is sitting in the glass for a while after opening
> the lid, waits until you look away and then .... jumps out and spreads
> itself all over. You are right - those starters are learning new tricks
> all the time. If you have one of those - probably genetically mutated
> and gotten smarter - why don't you offer it here to share.
>
> for: brenwa@removespam....
>
> 1 - don't panic! (as it is written on this very popular guide book)
> 2 - very rarely happens, if at all and depends very much on circumstances
> * ** (starter, flour, hydration, amount, how you open the lid)
> 3 - if you think chances increase that something significant may happen,
> have
> * * somebody with a camera nearby to take a video,* it's a great experience
> * * and you can tell other's from experience what actually happened, rather
> * * than theoretical mind-****, blog it, tell your grandchildren, show off
> * * and all that.
>
> Sam
>
Well, I DID think that someone would rise to the occasion and make a remark
that indicated sealing the jar would be all right. Maybe it will. Take a
chance, if you wish. While you are at it open a warm bottle of champagne;
maybe even shake it.

Sure, it may well be that nothing untoward will happen, but I was giving a
safety precaution. By the way, if the jar has a flaw, it may not wait for you
to open it, before it erupts. Have fun; live on the edge.

Resident Conservative Curmudgeon

Ford

**************************************
See what's new at http://www.aol.com

Brian Mailman[_1_]

wrote:

> Well, I DID think that someone would rise to the occasion

Heh.

> and make a remark that indicated sealing the jar would be all right.

Well, I keep mine in one of those old French blue glass canning jars
(the kind with the bail lid and gasket).

While not hermetic, it's sealed for all intents and purposes and I don't
have a problem with it "expanding." I don't see any signs of it,
actually. Like a boundary of where it's risen and fallen back, etc.

B/

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