Hi，the sourdough starter thing, too many information on how to activate/reactivate them, is there any article talking about the validation of the culture being used? as I experienced a difficulty to assure what be activated is the true version of the culture, mine is Ischia ordered from Dr.Ed, unfortunately I could not get any response from him to validate the Ischia I activated is the true Ischia.
Why I have such a doubt?
1. the flavor is not obvious in the pizza crust
2. it is not obvious even in the dough, I am expecting a pleasant and very obvious alcoholic smell, but, I could not identify
3. somewhere I read, the local yeast contained in the flour may over-power the Ischia culture, eventually, the local yeast takes the place. so, I am wondering if my Ischia was killed during fermentation by local yeast
I never had experience with Ischia, or any other Italian wild yeast. this leads me again to a situation I am not confident with what I get from the Ischia activation till the final product of my pizza
can any one help shed some light ?