Hi there, Stephanie! Even in cooler climates, we suggest feeding your sourdough starter every 12 hours to keep up with the fermentation. For the full details on maintaining a sourdough starter, we'd recommend checking out our blog article, Maintaining your sourdough starter: Food, water and time. It is just fine to remove the dried part, but if this keeps happening we might consider using a different kind of lid or covering the container with plastic wrap. We hope this helps and happy baking! Morgan@KAF

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