Sublime

you’re making one loaf at a time, then a simple jam (jelly) jar or Kilner (Mason) jar is excellent. Washed, obviously, this holds about 200g of active starter, at a push, which is plenty. Keep 50–100g of starter back and feed with 50g each of flour and water every time. I use this for times of relative inactivity. I wouldn’t screw the lid on – you

airtight jars. If