My first sourdough starter bubbled over because I kept it in a sealed jar

I started my first sourdough journey about three months ago, following a popular online recipe. It said to keep the starter in a jar with the lid on. For a week, I fed it daily with 100 grams of flour and water, but it never really got active. I was ready to give up. Then I watched a video from a baker in Portland who stressed that the starter needs to breathe. I switched from a sealed lid to just a loose cloth cover held with a rubber band. The very next day, it doubled in size and had tons of bubbles. I realized the sealed lid was trapping the gases and basically suffocating it. That small change made all the difference between a dead starter and a lively one. Has anyone else had a similar issue with their starter not getting enough air?

2 comments

2 Comments

martinez.karen11d ago

Yeah that happened to me too lol. I read that the yeast needs oxygen to really get going, so a tight seal basically starves it.

brian_kelly9111d ago

Ever think about just using the jar ring without the lid? That's what I do, lets it breathe but keeps bugs out.