I'm late to this discussion--just learning sourdough. I'm trying not to use plastic wrap; what is your best alternative? The last few times I've just let the dough rise in my lidded pots, but I've had some trouble with sticking, even though they were oiled. The time before that I just used a cloth, but the dough got a crust on it before it was baked. Not a good crust... I know plastic wasn't around when everyone baked their own bread. Your thoughts? Thanks.

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