Basically, I was at Franco Manca in London the other day, and I know they use an Ischia starter. I asked the manager if I could buy a bit. He very kindly gave me a dough ball for free. But it was a pizza dough ball, like the same one they use for the pizza.
Now it assume this will be about 1% starter or so. But he was adamant that I could just turn it into a fully functioning starter by feeding it normally, upping the hydration to 100%. Is this true? Do you guys think this is possible?? I am going to give it a go tomorrow and see what happens. Will I be able to get the culture from this dough all and turn it into my own starter??