On Tue, 10 Aug 2004 09:38:15 -0500, williamwaller
> wrote:

>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).

Hi Dan,

There is another reason that Will is right about this:

It is useful to keep track of the volume of the starter (and sometimes
the dough) as it ferments.

Many folks try to do that in a mixing bowl of some sort, but it is
nearly impossible.

The "buckets" that Will suggested are typically cylindrical in shape.
As a result, it is easy to keep track of volume of the contents. (BTW,
often, they are marked.) Because of their (nearly) parallel sides, a
doubling or tripling of the height implies a doubling or tripling of
the volume...

Have fun,

--
Kenneth

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