"williamwaller" > wrote in message

> 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


Thanks Will,

A very good idea indeed. Perhaps I'll run out later today and pick them up.
That was actually one of my concerns when I decided to take on this idea of
making my own sourdough... I thought to myself "Hmm Dan, what are you going
to keep this stuff in that Shelley won't sterilize you for..."

*chuckles*

So I grabbed the salt container off the top of the fridge (a 5 cup glass
cylinder with a suction-ey lid), cleaned it thoroughly, and voila!

Needless to say when Shelley got home and I showed her my creation, the
first thing out of her mouth was "Ok, so now what'd you do with the
salt....*glare*"

Pointing on top of the fridge, the salt is now nicely packed inside a
tupperware container *gleam!*

I thought of everything! =)

Just thought I'de share that with everyone too (man I type long messages).

Thanks again Will!

-Dan-