- Keep starter in a glass or plastic container. Use only wooden and plastic utensils while working with it.
- Keep starter container covered with plastic wrap or a double layer of cheesecloth to keep out bugs and debris.
- If you aren't covering with plastic the top layer of the starter may get gummy or hard, just peel off that top layer and discard, it does not adversely affect the starter.
- If your starter is growing too fast for you to use, throw out (or give away to friends, or store long term) all but 1/2 cup of the starter, and cultivate from that point.
- When you are getting ready to use your starter for baking, make sure you have enough for your recipe and to have a 1/2 cup leftover to continue feeding.
- Try using Wild Yeast starter in your favorite recipes. Substitute each tablespoon of active dry yeast with one cup of Wild Yeast starter. Compensate for the flour and water in the starter by using less liquid and flour than is called for in your recipe.
- The best time to use the starter is within 6 hours of feeding the starter.
- If you like a more sour taste: For the one feeding before you are going to use the starter use only half of the amount of water and flour that would double the starter.
- If you like a less sour taste: For the one feeding before you bake use one and a half times the amount of flour that would double the starter.