The Fresh Loaf

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crust on starter

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Crust on starter

November 12, 2011 - 8:38pm -- Foxmom

I've been using a starter off and on for a few years now and just this week, twice, I've seen it develop a hard crust on the top as opposed to a watery liquid that one might normally see.  

The only thing I can pinpoint that was different was that one time it was in a rather small glass container, in the fridge where normally it would be one much larger (8 oz vs about 16). I always cover with just a coffee filter and rubber band.  It had been about a week when I checked it and found the entire top layer was a hard crust.

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