sourdough starter drying out
It's been a while since i've posted on this site, i always find the best informationa and advice here. I've been practicing a few ways with making a starter. Used pineapple juice in one of them, Peter Reinharts technique. All his recipes have been working for me and has been a great inspiration. Although i think when making a starter it should be simple just flour and water. After a week of feeding daily it has started to form a crust on the top every morning when i check on it, then i have to mix it to get it back to a thick batter. I tried not putting on the lid tightyl and it still does this. What is the best way to store you starter?