Jill, it's an acrylic 8-cup measure - we'll be selling a similar version starting in mid-august, I believe. I love it because I can see EXACTLY how much my dough has risen. Tammi, I would think the starter might be good for about 48 hours, but I wouldn't push it past that. Mag, it could be your moist environment... or if you used another kind of flour (not King Arthur), that would totally make the difference. King Arthur is a higher-protein, more consistent flour than the other national brands. So it's able to absorb more liquid.

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