Just a quick question. I have a starter going using the Tartine way. Been making bread with it for months now and finally got around to firing up my little 2Stone. Made a few "Neapolitan-ish" pies using 100% Caputo Pizzeria flour, 62% water, and 4% of the starter. Ended up pretty good for the first time I ever used a starter. My question is, I just ordered the Camaldoli and Ischia dried cultures from Sourdo.com and was wondering if the next time I feed my starter if I can add one of the cultures to the extra starter I have going, or would I have to start from scratch? Any info would be great.