Author Topic: Ischia yeast culture  (Read 4441 times)

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Offline Saucytony

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Re: Ischia yeast culture
« Reply #20 on: August 24, 2013, 09:11:11 PM »
I use 0.75% - 1.00% fully active Ischia starter and generally ferment a total of ~26-30 hours at 77F (20-24 hours bulk and another 6-8 hours in balls).

I make my starter about the consistency of pancake batter. I don't see any need to measure the flour or water going into the starter or include them in the total dough calculations at this small of a percentage of the final dough.

I not a fan of cold fermentation - particularly with natural cultures. If things are progressing too fast, I'll put the balls into a big cooler with a half gallon juice bottle of ice and bring the temp down to ~65F, but never less than that.

Craig





Can you please send me a link of where to purchase Ischia yeast culture?

I found this link to purchase but there are 2 different types and a little confused can you explain which one to use or the differences between them?

http://www.amazon.com/Italian-Ischia-Camaldoli-Sourdough-Cultures/dp/B006TMLF98

Thx
« Last Edit: August 24, 2013, 09:13:02 PM by Saucytony »


Online theppgcowboy

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Re: Ischia yeast culture
« Reply #21 on: August 24, 2013, 10:22:31 PM »
Like ringkingpin, I keep mine in the fridge, pull it out, add equal parts water, flour, and culture to separate vessel and in a couple of hours it is rocking.  Then I make the dough.  The web is www.sourdo.com You will get both cultures.  I have yet to use camaldoli as I have been estatic with the ischia.

Offline TXCraig1

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Re: Ischia yeast culture
« Reply #22 on: August 25, 2013, 09:25:04 AM »



Can you please send me a link of where to purchase Ischia yeast culture?

I found this link to purchase but there are 2 different types and a little confused can you explain which one to use or the differences between them?

http://www.amazon.com/Italian-Ischia-Camaldoli-Sourdough-Cultures/dp/B006TMLF98

Thx


That is it. You can also get them directly from the manufacturer's website (they come together) http://www.sourdo.com/

Most everyone seems to prefer the Ischia. I keep both, but it's been years since I used the Camaldoli culture.
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