Hi Sam, your stiff whole wheat sourdough starter is likely to dry out on top if you don't cover it carefully. I would put the lid on your container, or cover the top of the container well with plastic wrap. The reason we say to "cover loosely" is not because the starter needs air flow in order to ferment properly, but because fermentation gases can build up in a tightly lidded container and cause the lid to pop off. I think it's more important to protect your starter from forming a crust, so it's fine to cover tightly. Also, if you're not able to moisten all the flour when you feed your starter, it won't hurt to add a touch more water so that the dough comes together without any dry pockets. 

Barb

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