Introduction and question
I’ve been lurking on this site about 2 years. I’ve learned so much about sourdough and have had great success with recipes on this site. I’ve had a 100 percent starter going for 2 years. I converted some of it into a stiff starter some time ago. I took it out, fed it and stored it back in the fridge for about a month. I took it out this morning, and the top was completely dried out. I stored it in a one cup mason jar covered with a plastic lid -it was about 1/4 full. I was able to save 10 grams. Fed it 10 grams of water and 30 grams flour. I’m letting it rise, but when I store what I don’t use, do I need to put plastic wrap directly onto dough, or was the jar I used just too big? I didn’t have this problem the last time I took it out.