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I am creating a sourdough starter and read to use a "non-airtight" container and store in a warm location for the first 24 hours before beginning the feeding schedule. My issue is that 12 hours in my dough has formed a crust. It is obviously drying out from the open air. How do I prevent this and have it remain "open"? I have it covered with plastic wrap.

  • According to Le Larousse du Pain by baker Eric Kayser, a crust can be formed and you should mix the sourdough consequently. Using an open container is not an issue and you should only cover it with a clean cloth (dish towel). I am curious about why the sourdough can form a crust (mine often does) – Paul Guyot Jan 8 '16 at 20:52
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You should be stirring ("aerating") your sourdough every twelve hours anyway. If a crust has formed, simply stir it in.

If the crust really bothers you, stir more often, cover partially or use a closed container - it works equally well in my experience.

  • I'd advice against a closed container. If the starter has conditions that are just right, it will produce a lot of CO2 and the container may burst. – Anpan Feb 2 '16 at 7:50
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    Perhaps I should clarify: by "closed" I do not suggest "airtight", but covered orwith a lid screwed on loosely. Thanks, @Anpan for pointing out that detail. – Stephie Feb 2 '16 at 8:20
  • That's indeed absolutely fine and in fact what I do as well. Please consider putting that info in your original post. – Anpan Feb 3 '16 at 9:19

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