When I bake the sourdough bread it comes out fine, except the holes are
small and uniform throughout. The rise is fine and the taste is great,
so that's fine with me. I just had a question about how to get crustier
crust. I have been using an egg white wash up till now, but wanted to
know if anyone had any tips on the crust. I read about a wash using
cornstarch and water and was going to try that next. I thought someone
might have tried this and could let me know how it worked. Thanks!