Glass jars are the best option for storing sourdough starter.
Plastic jars can release toxic substances that leave the sourdough with an unpleasant taste, and glass avoids that risk.
Sourdough bread has a long history, with origins dating back to ancient Egypt. Many families preserve their sourdough starter and pass it down from generation to generation.
When storing dough, the choice of container matters. Glass jars are the preferred option, and not just for aesthetic reasons: plastic jars degrade over time and can release toxic substances into the contents, which can give the dough an unpleasant taste.
Glass jars also have other advantages. They usually have a wider mouth, which makes it easier to remove the starter culture, and glass is easier to clean than plastic.
If using plastic, choose a wide-mouthed container, such as those used to serve soup in delicatessens, and replace it periodically to reduce the release of substances.
Glass also has its drawbacks. It's fragile, and if it falls, shards can get into the sourdough starter. Having to start over isn't as fun as baking bread from scratch.
Whatever the material, metal should be avoided. According to baker Carroll Pellegrinelli, quoted by Southern Living, the fermentation process can corrode metal.
