Your Starter's Container

You want something that is

• nonmetallic
• easy to mix flour and water in each day
• washable every few months
• possibly airtight - not necessary
• smooth, with no crevices which are a pain
• unlikely to having people throw it out -- this is a real problem - so label it

My oldest and campiest sourdough book says, "Glass, wood, crockery or polyethylene containers of 1-quart capacity all work well. If you aren't a staunch traditionalist, plastic containers are best because they're light, easy to clean and unbreakable."