I am new to baking bread of any sort. I managed to get my sour dough starter going very well by using the heat of a DSL modem. I just set the starter bowl on top of the modem and it was one day later that I was seeing the action that told me that it was right.
My problem is that my dough forms a crust as I wait for it to rise. I got a very good rise, but was compelled to try to pull that crust off, and you all know that did not go very well.
How do I avoid the dry crust on top of the dough before it is cooked?
Thanks for all the help.. I'm a slow learner.