Sourdough starter

[Jux]

I made my starter 4 days ago, am feeding it every day and it lives in the airing cupboard, which is quite warm.

When I take it out to feed, it has a dark crust on top, not thick, and easy to mix in along with the feed.

Is that normal or should I chuck it and begin again?

(I'm using rye flour.)

[billybagpuss]

keep going it takes about a week before it stops looking and smelling truly revolting.

[Jux]

Ah, OK, thanks. So the crust on the top is normal? None of the recipes mention it, so I was bit ???? about it.

[billybagpuss]

Its been a while, but yes I think so. Mine also did a 'blob' thing and grew massively overnight taking over the kitchen :)

[Jux]

Coincidentally, I've just read Sourdough, in which a very similar thing happens

[Jux]

I have another question!

At first I was covering a jug with a kitchen cloth, but nothing much happened so I found a china pot (with a lid) and used tha,t without the airtight lid, covered with a kitchen cloth. Still nothing much happened. Yesterday, I put the lid on so airtight, and today the starter had pushed the lid half off! But also yesterday, I used water that was a bit warmer too. So which made the difference?

Today I have transferred the whole thing to a larger kilner jar, used warmer water and the jar is airtight.

Does it need to be airtight?

[reallybadidea]

I prefer mine to be fairly airtight to stop contaminants getting in. Probably doesn't matter too much