I purchased the Italian Starters from Sourdo.com back in September last year and have been having very good success with the Ischia. I did not want to get two different batches going until I was confident I knew what I was doing with the first. Then time got away, and since I was having good succes with the first one I was in no hurry to start the other. Now, I am itching to move forward and get the Camoldoli batch going. I remember reading somewhere that there is a shelf life and that I may have waited too long to activate. Anybody have any experience activating the dried culture after a prolonged rest? Of course the package has been stored all these months in its original, unopened foil pouch in the refrigerator.
I will also drop an email over to Sourdo.com and see if I can get a response from someone there.
Thanks for any feedback.
Dan
