Editing Your Starter's Container

https://bonmot.ca/Sourdough/files/juliette_container.jpg 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."

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This change is a minor edit.

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