Don't Make This Mistake When Storing Sourdough Bread Starter
BY MATTHEW SPINA
A sourdough starter is made up of water and flour that is left to ferment until yeast forms. For the best results, avoid storing it in a reactive metal container.
As the name implies, reactive metal interacts with certain foods, particularly acidic ones like sourdough starter, and can leave these foods tasting metallic.
Reactive metals are prone to losing some atoms, while acidic substances pull these atoms from the metal, meaning your food not only tastes metallic but contains some metal atoms.
In small doses, this isn’t likely to cause harm, but it’s not beneficial over time. Thus, store your starter in non-metal containers or opt for metal coated in non-reactive enamel.