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.
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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 GuyotCommented Jan 8, 2016 at 20:52
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1 Answer
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.
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1I'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.– AnpanCommented Feb 2, 2016 at 7:50
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3Perhaps 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 ♦Commented Feb 2, 2016 at 8:20
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That's indeed absolutely fine and in fact what I do as well. Please consider putting that info in your original post.– AnpanCommented Feb 3, 2016 at 9:19