Hi Jill, I would recommend converting it to a stiff starter by adding enough flour to make a stiff dough. You should be able to carry this on the plane with you in a ziploc bag or small container (leave room for it to rise). To prevent possible leakage, I like to use a container and a plastic bag. If you're checking any bags, I would recommend including your starter in your checked bag, but the stiff starter should still be okay to bring in your carry-on luggage as long as it's 3 ounces or less. For instructions on how to return your starter to a liquid state, check out the Tips From Our Bakers section of our Stiff Starter recipe. 

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