Newbie - Do I cover my sourdough starter???
Short & sweet:
1) When creating my starter, the instructions in the book say to cover for 2-3 days with a towel until bubbly. My starter is now bubbly - as I feed it, do I keep it covered?
2) I read the bubble starter might NOT be yeast, but bacteria. How can I tell? The tartine starter uses 50/50 whole wheat and bread flour with water - no potato water, no pineapple juice and no apple cider vinegar.
3) Does anyone else find that a starter attracts bugs? I'm getting some small flies and I found a baby spider attracted to the starter!