There's honestly no need for a bigger jar like that. A sourdough starter actually thrives better in a smaller, slightly restricted space like a mason jar or weck. It allows the gases to build up, helping with the rise and creating a better environment for fermentation. A 64 oz (half-gallon) jar is quite large for a starter, and unless you're maintaining a very big batch for frequent baking, it's unnecessary. If you're only baking a couple of times a week, a quart-sized mason jar (32 oz) is typically sufficient.
There's honestly no need for a bigger jar like that. A sourdough starter actually thrives better in a smaller, slightly restricted space like a mason jar or weck. It allows the gases to build up, helping with the rise and creating a better environment for fermentation. A 64 oz (half-gallon) jar is quite large for a starter, and unless you're maintaining a very big batch for frequent baking, it's unnecessary. If you're only baking a couple of times a week, a quart-sized mason jar (32 oz) is typically sufficient.