How to store Italian starter (lievito naturale) in water
I have been working tirelessly to develop an Italian firm starter. So far, it seems to be going well. My question is how does one store an Italian starter in water and what are the benefits of doing so? I saw a video done by Iginio Massari that showed him cutting up his starter and washing it in water into which he had placed a heaping spoon of sugar. I am not sure what the benefit of this process is either. Any thoughts or experience with this process would be appreciated.