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
    Commented Jan 8, 2016 at 20:52

1 Answer 1


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.

  • 1
    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
    Commented Feb 2, 2016 at 7:50
  • 3
    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
    Commented Feb 2, 2016 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
    Commented Feb 3, 2016 at 9:19

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.