It has been at least 2 months since I have used my Ischia starter (still crazy about the Russian starter). Took it out of the fridge and fed it a few times until it was fully active. Made a focaccia with it - very sour, a little too sour for me. Took it out again 2 days later, fed it, and made the same focaccia. Much less sour. Took it out again a couple of days later, made the same focaccia, and as Goldilocks said, it was just right for my taste - just a little tang and a deeper mellow flavor. Just proves once again how important feeding frequency in the flavor profile contributed by the starter. FWIW.
