On 8/10/04 9:16 AM, "xkeitarox" > wrote:

> Hi everyone again!
>
> I woke up very interestingly this morning.. My girlfriend runs in before she
> leaves for work and wakes me up yelling.... "DAN! Your sourdough exploded
> all over my laundry room overnight!!! Get up and clean it!!"
>
> I immidately thought the worst, I envisioned it covering the walls, roof,
> and floor..... perhaps drenching out washer and dryer with yeast and
> lacto-stuff... i trugded out of bed to examine what kind of monster I've
> created...
>
> Today is day 3 of my rye starter, and fortunately, it just rose so much
> overnight that it overflowed my 5 cup glass container, lifted the lid, and
> spilled out the sides.
>
> after examining it, of course, the starter that has flooded dried out, but
> inside the container the goop sunk down to about the 2 cup line, and after
> stirring, rests at the 1 cup line looking fine and still alive.
>
> I was merely wondering if now would be a good time to feed it (I was
> considering moving it to another container to mix and give the old one a
> bath)...
>
> My concerns were that maybe (because the lit was crooked open) it has gotten
> infected or anything. Should I have any worries?
>
> Thanks
>
> -Dan-
>
>
Dan,

It sounds like it's time for you to check the yellow pages for the local
restaurant supply business. They carry really nice, cheap, NSF food rated
plastic buckets (with lids). You need a couple. A one liter (more than
sufficient) size for storing and building the starter and a four liter one
for fermenting your dough (handles two loaves; 1500-1800 gram formula).

Could be as much as $6 but will save you much aggravation... might even
impress the girl.

Will



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