Thanks again everybody.
The starter now seems to be ok. The sour flavour builds up just prior to feeding.
This week we did our first ferment with the ischia starter - having spent the last 2 years using IDY.
Unfortunately, the results were not good.
The following happend:
- It took a little longer to ferment than I expected - so next time I will have to use slighty more, but that is fine.
- I detected a very slight improvement in taste (it was so slight it might even have been my imagination).
- There was 0 improvement in the crumb.
- The dough balls were of much lower quality when they were reballed having not been used in the first 24 hours - usuallly we find re-balled dough balls are actually better, i.e. more air, more strength, better taste
So, I will have another attempt - but this was a major disappointment given all the hype about using a fresh starter vs. IDY.