For those that won't, buy the really wide cling wrap (might have to get it at a restaurant supply). Stretch it over the top and hold taunt with bungee cord. Pop you lid into place and puncture the wrap through the airlock hole. 99% of the time the clingy filament around the lid is enough.
I practice, I do not bother. I know I pitched enough yeast at the right temp...I just let it go week to ten days even it shows no airlock activity.
