Guest guest Posted November 6, 2001 Report Share Posted November 6, 2001 hi i'm making my sour dough starter and have some fairly silly q's that i wonder if someone knows the answer. 1) does it matter what the sough dough starter sits in when its being made. ie. is a plastic container ok. What about stainless steel. Or is glass best. or does it just not matter!? 2) In my recipe book (i have ed. 2) the recipe says to use COLD water. I find it interesting that there is a little story right next to ther recipe regarding MRs. Boast and in discussing how to make a starter they say to use WARM water. So I'm a little confused as to what i should use COLD or WARM water. Or is it irrelavant? cheers Quote Link to comment Share on other sites More sharing options...
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