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sourdough question?

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I have my sourdough starter going in a ceramic bowl and add flour and water every day. It seems to dry out easily and as soon as it dries out mold starts forming on it. I scrape that layer off and it keeps going, but it would be nice to not have to be so particular about stirring it two or three times a day so it doesn't get crusty. Can it be stored in a covered container (so as not to get crusty?)...
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On October 8th, 2008 11:04 am (UTC), nex0s commented:
I keep mine in the 'fridge in a covered container. Slows down the process and you can feed it & stir it like once a week instead of every couple of days.

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