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Sourdough starter in a crock vs a mason jar, one clearly won and it wasn't close
I kept my starter in a wide mason jar for about 8 weeks and could never get the rise I wanted, it always peaked and fell fast. Last month I switched to a small stoneware crock from a flea market in Akron and the same flour and water routine suddenly gave me a loaf with real oven spring. The crock keeps the temp steadier and the lid lets just enough air in without drying the top. I'm not going back to the jar but I want to know if anyone here has tried a crock and hated it.
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logan_ellis25d ago
Switched containers and got better bread, sure, but that's one loaf and a flea market crock isn't exactly a controlled test. Sounds more like your starter just finally matured than the jar being the problem.
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