Recipes and Reviews

I have not had any trouble with sealing the jar in the refrigerator.

I use one of the heavy glass jars with the rubber gasket and wire bail. I let the starter sit open on the counter for a day after its last feeding. This uses up much of the food and the yeast's metabolism slows back down so it isn't producing as much CO2. Then I put it in the refrigerator with the plastic wrap over the top for a day. After that I can close it up normally without any problems. When I take it out to use it, I immediately open the lid before the starter warms up.

It produces more alcohol than it does in the open because the yeast goes into facultative mode without the access to O2.

Depending what I am planning to make, sometimes I save the alcohol and use it as part of the liquid ingredients. This can help give you that overnight sponge taste much quicker.