What is the best jar for a Sourdough Starter? All about the Weck 743 and 745

The best jar for a sourdough starter is either the Weck 743 Mold Jar or the Weck 745 Tulip Jar.

These are the only jars I use and what I recommend for all Kensington Sourdough customers. Weck jars look amazing, use premium quality glass, and are the proper size and shape for feeding and caring for your starter.

Why Weck?

Weck Jars were initially developed as premium canning jars in 1900 in Germany. They are still quite popular for canning, but bakers for decades have also noticed that they are ideal for another purpose: Storing and protecting their precious Sourdough Starters!

Here is why:

Weck jars have a very wide mouth and flat or gently curved sides. This makes it very easy to feed, stir, and remove amounts of starter for baking or discarding. Mason jars or similar shaped jars with a narrow mouth make all of these things awkward.

Weck jars are a good size for a Sourdough Starter. The Weck Mold 743 is 850ml (28.7oz) and the Weck 745 Tulip is 1062ml (35.9 oz). I usually recommend to customers jars bigger than 25oz for the simple reason that sourdough starters (especially ours!) double and triple in size after feeding! A 500ml mason jar or a pint glass will overflow unless you keep a tiny starter or it is not very active.

Weck jars are ultra high quality and as tough as nails! Weck jars are all still manufactured in Germany from a lead free soda lime glass formulation that provides for resistance to temperature fluctuation and more impact resistance than even borosilicate glass.

Weck jars are photogenic!

Lets be honest you will at some point show someone a photo of your starter.

In summary, you need a starter jar that is the right size, tough, and has a very wide mouth. As far as we know only the Weck jars provide all three, and they look great in your kitchen.

Weck 745 Tulip Jar Sourdough Starter kit dehydrated buy for sale

More about storing your sourdough starter

1. What lid should I use for my sourdough starter? Parchment paper and a rubber band.

The weck jar comes with a pretty glass lid, a rubber seal and some metal clips. These are all designed for canning purposes. We recommend that you use parchment paper and a rubber band instead of the Weck lid. If the starter rises more than expected with the weck glass lid, it wont explode, but it will seep out the side. With the parchment it will just press the parchment up into a dome and usually no mess will result! See my Tips and Troubleshooting article for more information.

2. Where to keep my sourdough starter? On the counter or in the fridge, depending on how often you will be using it.

As noted in our Activation Instructions, bakers who use their starters a few times per week (or everyday) keep their starters out of the fridge at room temperature. If you only bake once a week or less frequently, you can keep it in the fridge and only remove it when needed! Please see my article The No-feed Method for a great simple way to do this.

3. Do I clean the sourdough starter jar? No, there is no need for regular cleaning of the sourdough starter jar.

The starter should be covered, but the active micro-culture will easily protect it from mold or any rival micro-bugs assuming it is cared for properly. The parchment lid is fine for protection, and you do not have to be fanatical about cleaning the jar once it is established. In fact, there is no reason to clean the jar at all as it is not getting "dirty". Cleaning residue is a bigger threat to the sourdough starter as it can weaken the micro-cultire, so do make sure that the jar is well rinsed after washing, especially if you used the dishwasher!

4. What is a Sourdough Starter anyway? Why would I want one? err.... I have an article: What is a Sourdough Starter (and why you should want one).

5. What else do I need for sourdough baking? I have a list of a few things you might want! and potential gifts for the sourdough baker in your life. Don't worry however if you don't have the budget! You can almost certainly get baking with what you already have. My rule for sourdough is dive in and get started -- you will figure it out as you go and the mistakes will probably be delicious.

Finally, for some of the recommendations above we have used Amazon affiliate links. I thought we should disclose this, as if you purchase after clicking here we may stands to benefit with a small profit on the purchases made. Please be assured we would never let a tiny expected income motive interfere with my only real priority, which is getting you all baking and enjoying sourdough bread!