Picture #1 shows Sourdough Starter (100% hydration) after being sealed in a quart canning jar and placed in a 50 degree F refrigerator for 14 hours.
Picture #2 shows the deck of the refrigerator with more starter that has dripped down from the top shelf.
Picture #3 shows the starter after being placed on the counter and the lid removed.
Picture #4 shows the dent made in the lid of the jar by the pressure generated.
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