We like using a ceramic sourdough crock that has a loose-fitting lid. It keeps the starter from drying out but also allows for some gas exchange. If you're using a mason jar or plastic container, place the lid on top but don't snap it shut. As for the consistency of your starter, be sure you're measuring your flour by weight with a scale or gently fluffing and sprinkling it into the measuring cup using this technique. Light cups of flour should give you a more liquid starter. It's normal for the starter to appear relatively thick after mixing it initially, but it should loosen up as the starter ferments and becomes more mature. Just keep up with regular feedings and be sure you're using the right amount of flour. Your starter will get there! Kye@KAF

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