Hannah

March 7, 2015 at 9:01pm

Two questions: 1. When I am leaving my dough in the fridge for several days to sour, should I cover it with an air tight lid or should I be letting it breathe with a cheesecloth? 2. The only container I have that is large enough for this batch is a 2 gallon metal stock pot. Is it okay to let the dough rise in a metal container?
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