how tightly should refrigerated starter be closed?
i'm a beginner, and for a couple years wanted to make my own sour dough breads.
after problems with my first starter, my second one (made from white spelt) is active, bubbles happily, smells delicious and rises a lot when fed. it makes great pancakes, too. i'd like to refrigerate part of it to slow it down for later, and after reading madly, i'm still not clear on how to close it. if i put it in something like this
can the top be closed and sealed or is that a bad idea? if a bad idea, what do you suggest?