Hi again,
Thank you for all the replies regarding getting my sourdough crust
moist. I've tried the bowl rinse and shake method for smaller dough,
and the air filled plastic bag method and both worked. Thanks again.
I have more question. What is the difference between the seed culture
and the barm (as Peter Reinhart mentioned in his book "The Bread
Baker's Apprentice". Should I keep and feed the seed culture and make
barm when I want to make bread or should I discard the seed culture
and just keep the barm. Or does it make sense to keep both? (I still
maintained both at this point).
Thank you,
-Brigitta