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My sourdough starter went from flat to bubbly after I switched its jar
I kept my starter in a tall, narrow mason jar for months and it never really got that active rise, maybe doubling at best. Last week I moved it to a wide mouth glass bowl I got at the thrift store, and within three days it was tripling in volume and full of bubbles. Is it really just the extra surface area that made such a big difference?
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terrymitchell1mo ago
Wait, you had it in a MASON JAR for MONTHS? That's wild!
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umaprice1mo ago
My grandma's starter always lived in a ceramic crock, and she said the shape mattered for breath. @terrymitchell is right that a mason jar is a tight space, but I wonder if your old jar also trapped too much moisture on the sides, making the starter too wet and heavy. A wide bowl lets more water evaporate evenly, which can really tighten up the gluten structure so it holds air better. That extra strength might be why you're seeing a stronger rise now, not just more bubbles. Have you noticed the texture of the starter itself feeling thicker since the switch?
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