On Aug 5, 11:07 am, Sam > wrote:
>
> IMO, best method is to keep the hydration in a way it is stirrable and
> can be watched through a glass container for gas bubbles.

I've done it that way... but prefer the doughball because it's easier
to guage the ferment via smell when I open the doughball. I don't know
how many times I've made starters with doughballs, quite a few, but
they've always worked and I trust my nose more than bubbles or foam.