The Ischia starter that Steve gave me is smelling better all the time. I really can't explain how it smells but it is somewhat sweet, earthy and somewhat fruity in smell. It is just a more pleasant smell than my Ischia starter. The photos of that starter are the ones in the glass jar. My Ishcia starter is still not smelling the best but is okay. I discarded more of my Ischia starter last evening and fed it more than the discard. It is not as active as it was this morning. I guess I will have to use less discard in the next feeding.
The Ischia starter is more complex than I though before these pH tests. I normally just took my Ischia starter out of the fridge and fed until it was active enough to use. Steve feeds his Ischia starter Ceresota flour. I am curious if I would feed my starter with the Ceresota flour if my starter would change smells. I don't have any Ceresota flour right now but might purchase some the next time I get to the supermarket.
So far I don't think the pH numbers I have been taking are of much help.
I should have smelled Craig's Ischia culture when I was at his Pizza Summit II but did not think about doing that. I did watch Scot and Craig make dough with his Ischia starter. There is no way I could make pizzas like Craig can with his beautiful oven but it would have been fun to smell his Ischia starter.