Over in the legendary Tartine Bread thread, I discussed some loaves I made with a wild starter captured in Tuscany:http://www.pizzamaking.com/forum/index.php/topic,12042.msg131287.html#msg131287
I was asked about the starter. Rather than muck up that thread, I have created a new one here.
My Tuscan starter is the only one I have that is not from sourdo.com. It was given to me by a baker friend who captured it during a visit to Tuscany. She baked some breads with it that were awesome, so I was so excited to get it, imagining all of the wonderful things I was going to bake with a magical culture from the foodie heaven that is Tuscany.
For whatever reasons, my results were far from magical, so I rarely use it, feeding it every few months out of pity and loyalty. The other day I was straightening up in the fridge and decided it was time to dump it. But I thought that maybe I should give it one more chance. So I brought it back to life and tried it in a batch of Tartine. Amazing taste and oven spring! Probably a fluke, so I tried it again today. Even more amazing - according to beloved wife who is brutally honest about my cooking efforts.
I was so close to throwing it out. Many lessons learned. Maybe I'll try it in my next batch of pizza. Stay tuned.