rabbits77 wrote:
> I am new to sourdough bread making and have just initiated some
> starter. My directions say to cover loosely for the first day that it
> is out at room temperature and then to refrigerate. I have the starter
> in a mason jar that can be closed tight with the little rubber gasket
> thingy. When it is ready to be moved to the refridgerator is it ok to
> close the jar all the way or should I plan to keep a loose cover over
> the top?

I am not as knowledgeable as some of the other guys in here but i can
tell you what i do. When i want to put some starter in the fridge. I
feed the starter about 4 hours before and wait for it to become active.
Its best to start with an active base so you know your starter is
healthy. I just mix up a fresh 1/2 white flour and 1/2 water mix and put
about 1 tbsp of starter to this. I do not tightly cover the starter. I
loosely cover it. I think you want the starter to be able to breath a
little but you don't want it to form a skin.

Hope this helps,
Brent