amyb54•27d ago

Vent: Had to pick between a wood spoon and a silicone one for my sourdough starter

I went with the wood spoon because my grandma used one for 40 years, but now I'm scraping off dried dough bits and wondering if silicone would've been easier, has anyone else dealt with this?

2 comments

2 Comments

elizabeththomas27d ago

My buddy Jenna went through this exact thing last year. She picked the silicone spoon first because she thought it would be easier to clean. But then her starter started looking kinda off and she couldn't figure out why. Turns out the silicone was scratching her jar and leaving tiny bits of plastic in the mix she didn't notice. She switched back to a wood spoon after that and now she just soaks it in warm water for like 10 minutes before washing. Scraping dough bits off with her fingers while it's still wet has been her hack ever since.

the_angela27d ago

Yeah, "dried dough bits" pretty much sums up my entire relationship with baking. I stuck with wood because my grandma said silicone was "fancy nonsense," and now I'm scraping crusty starter off like it's a crime scene. Honestly, I just tell myself the elbow grease adds flavor.