@ www.sourdo.com, they have 15 different cultures... I will go with the Italian culture... Has anyone experimented with the other starters? what is the difference?
I also have the French, Austrian, and Russian starters. Although any starter can be tweaked to deliver different flavors, here are some generalizations:
French - mild, but complex flavors. I use for baguettes, croissants, and pizza.
Austrian - moderate to strong tang. I use for rye breads and pizza.
Russian - mild with powerful leavening. I use for dense breads and pizza.
As you can see, all of these, including the Italian starters make great pizza. Each one ferments differently, depending on temps and time, obviously. Tweaking each one to bring out the best flavor is a blast.