So I've been lurking sporatically for almost as long as I've been holding onto my sourdo.com Italian cultures: 2 1/2 years. I've been obsessed with making good imitation neapolitan pizza for a quite a while but haven't had the time. Finally this week I started my endeavor. I'll be making some pizzas tonight with my newly acquired baking steel. Also took the plunge on starting my Ischia culture which is why I'm finally posting. Have some questions on whether on the right path after trying to activate my culture about 19 hours ago. Can't wait to try that with some dough rather than the ADY I used in the dough I'm baking tonight!