Fabio, that is the thing i forgot to mention, I have had the italian cultures from marco/sourdough int for the last 2 years and something caused them to go south on me, me I am sure. One about a year ago,the camoldi, and then the island. I thought I had a viable backup for that one but I didn't. So I had been using them with very good success, and may be reordering them. In the meantime, I still have my carls oregon trail starter, and will bust that out of the fridge and see if I can get him ready for the weekend. Anyhow, I have also been planning on trying to capture a native yeast this spring. Thanks for the reminder on the starters.
Scott, could you explain exactly what you mean about the proofing box humidity level? thanks -marc