Sorry for all the questions as I never used a culture.
I was ordering Ischia starter online and I just wanted to be sure I got this correct. Once I start the dough process I only need 1.3% culture and that is only like a tsp?
This Ischia starter will just last a while sitting on my counter as long as add some flour?
Do want to order number 4 or number 6?
I don't know what #4 and #6 are?
I keep a back-up dormant in the fridge, but yes, the culture I use for pizza I keep at room temp. I discard ~50% and feed with a like amount of flour and water every 3 days or so. I don't measure anything. I just keep it at a thick batter consistency.
The only way you will know how much to use in your dugh is with a scale. I've been using 1.7-1.9% lately as it's been cooler than normal here.