Originally Posted by
Murphy224
I keep my sour dough starter in a quart wide mouth mason jar with a plastic lid loosely attached. It lives in the door of the fridge. I have had mine going for over 3 years and feed it about once a week or 2 weeks, or more. I use the info from King Arthur flour and started mine from scratch using their method. KA also has some great recipes using the "discard" from refreshing your starter.
What kind of plastic lid? something that just lays on top or screws slightly?