Noob couple starter questions
So I just went to this bread class....French guy, seemed to know what he was talking about. We made several different breads- he used a "liquid" levain in every batch. This stuff was the consistincey of a milkshke or thinner. I have a couple questions:
1. is this stuff necessary in every batch- even baugetts and such?
2. What exactly is the purpose of it- what do i gain by using it?
3. is there a simple reciepe to getting this liquid made?
4. Is there a way to store this for the averge joe that dodent necessarily want to spend all his waking hours babysitting a starter- in other words- can i make some and keep it without a lot of work.
5- bit off topic- how do you get a blistery crust? sorry if in wrong forum :)
Thanks for your help- I am just terying out this bread making stuff and want to be able to make simple-good breads- nothing too fancy or with too many steps if possible!