The sourdough bowl is a unique bowl which every sourdough enthusiast should have.
It makes the process of baking a sourdough bread so much easier. For a start the daily keeping alive of a sourdough culture is no longer needed. The bowl once used keeps the bacteria for the culture within its shell. The culture can dry out and remain dry until woken to live again by a simple process.
The bowl is not only extremely functional but also graces any kitchen. It is hand thrown in red stoneware clay . After throwing and trimming it is on the outside coated with either a white, blue or green slip, known also as engobe. Once dry and hardened enough it is decorated with a tool called slip trailer, giving the special appearance only slip trailed patterns can give. After this the bowl needs careful drying ( usually 2-3 weeks) and is then fired first in a lower firing known as bisque-firing and then glazed in a leadless transparent glaze to be re-fired at 1200 degree Celsius.
The bowl is 32 cm wide and 10 cm high. It holds about 5 litres
The bowl comes with directions to use.