I have to say I am a bit depressed with all this sourdo thing..
Back 6 months ago I tried to make my own sourdough culture with 00 flour. It was a fail, after 2 weeks, it was still not doubling in size. I gave up.
Now i built a proofing box with termstat and bough two italian cultures from sourdo.
Last week, I started reviving the Camaldoni culture. Again i use 00 flour, and follow all the instructions. However, after 7 days still no significant changes. There are few bubbles and foam from time to time but thats it..
I turn to you guys caus I dont really understand what do i do wrong. I feed twice a day, 120gr flour, 80water for a base of 100gr sourdough,as i understand 00 flour absorbs less water.
My goal is to make a sourdough pizza using 00 flour thats why I am stubborned to use the same flour in the sourdough starter...
Thank you for your help.. i am scared to revive the other Ischia culture and f..k it up as well as it took nearly a month and a half to arrive by post...