I am using the sourdough maintenance method of feeding once a week, letting it sit out on the counter to warm for four hours while the yeast starts in on the new flour, then returning it to the refrigerator.
My question is on the container that I keep the sourdough starter in for that one week in the fridge time. Is totally sealed the best?
I have this 1/2 liter glass container (see below) that I used last week (my first week with keeping sourdough). I kept it in the fridge sealed, and everything seems just fine this second feeding. Bubbly, nice sourdough aroma. Should I continue using this container totally sealed like last week, or remove the gasket to allow (assumedly) a slight bit of airflow during the week-in-the-fridge? Would a different type of jar be a better container? The jar is glass, and I use a silicon spatula when doing the stirring and mixing of the starter.
My method on the feeding is to use 1/2 cup starter, 1 scant cup flour, and 1/2 cup water. I actually measure the starter and flour by weight, so I'm using 113gr of each. The water I measure by volume though, in a measuring cup, lukewarm.
My question is on the container that I keep the sourdough starter in for that one week in the fridge time. Is totally sealed the best?
I have this 1/2 liter glass container (see below) that I used last week (my first week with keeping sourdough). I kept it in the fridge sealed, and everything seems just fine this second feeding. Bubbly, nice sourdough aroma. Should I continue using this container totally sealed like last week, or remove the gasket to allow (assumedly) a slight bit of airflow during the week-in-the-fridge? Would a different type of jar be a better container? The jar is glass, and I use a silicon spatula when doing the stirring and mixing of the starter.
My method on the feeding is to use 1/2 cup starter, 1 scant cup flour, and 1/2 cup water. I actually measure the starter and flour by weight, so I'm using 113gr of each. The water I measure by volume though, in a measuring cup, lukewarm.