I took my final tools to Wellington Potters Association, to speak with Konny who was on my glazing workshop and who makes sourdough. She said:
  • I like the idea of processing the starter - taking the bowl out of the fridge, feeding it and keeping the lid on to allow the starter to breathe
  • The wearing away of the logo is a really cool idea
  • I like the organic shape, it is very pleasing. The wood has a nice feel
  • I like the aspect of sustainability: repairing instead of replacing
  • I could use an even smaller bowl, because I only keep a small amount of starter. Although it is a good size for building the starter up
  • I'd be worried about the odours entering the starter through the linen when the bowl is stored in the fridge