Remove from heat, whisk in the black salt if using, pour into a clean bowl, cover
with clingwrap touching the surface of the mixture and chill.
Tip: Recipes commonly just wrap the whole ball of dough
in clingwrap and then refrigerate it for an hour or overnight, but by rolling the dough between parchment, this shortens the chilling time and then it's also been rolled out while still soft making it easier and quicker.
Alternatively, pour the mixture into a bowl, cover
with clingwrap and leave in a warm place, such as the airing cupboard or on a towel over a radiator.
So, please use
some clingwrap, a QuickCover or a beautician's processing cap to cover the starter between feedings.
Once the bagels are formed, put them on a baking sheet that has been covered with bakers parchment, spray them with some oil, and cover them with
clingwrap.
I sprinkle sea salt or table salt and whisk it around till the salt is dissolved, and cover the bowl with a lid or
clingwrap and store in the refrigerator.
So to achieve this, you can simply keep to your same litter and just cover it with
clingwrap.