Lievito Madre Starter Storage
Having recently dabbled a little in making Italian style breads, I came across the stiff Italian starter called Lievito Madre.
It seems that this is correctly stored wrapped in cloth and tied with twine or submerged under water.
I'm just wondering why it is stored like this and whether there would be any advantage to store a "normal" stiff starter under water? (I don't really fancy using the bound cloth method!)
And is the water just water, or is there anything added?