Author Topic: SourDo Italian starters?  (Read 2044 times)

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Offline BrickStoneOven

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SourDo Italian starters?
« on: January 06, 2010, 05:58:32 PM »
I was on today and was looking at the Italian starters and it says that it comes with two different ones. When they say that, are they talking about Camaldoli and Itschia? I want to try these out in my pies and see what the difference is.

Offline Bill/SFNM

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Re: SourDo Italian starters?
« Reply #1 on: January 06, 2010, 06:44:37 PM »
Yes, the Italian starters are Ischia and Camaldoli.

Offline BurntFingers

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Re: SourDo Italian starters?
« Reply #2 on: January 18, 2010, 07:15:37 PM »
re: wine yeasts.  I am going to wait for the next crush to use it on the grapes.  No point in using it for bread or pizza.  I am going to use the Italian sour dough starters I bought recently with 00 Caputo flour.  We are just waiting for the weather to break before firing up the WFO.

Offline norma427

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Re: SourDo Italian starters?
« Reply #3 on: January 21, 2010, 05:13:58 PM »

I just saw your post re:wine yeast.  Did you have time to try your sour dough starters?  Good luck when you are using them.
The wine in the natural starter in doing well.  It has a different smell than the others. I had only used 5 grams, so it wasn't that much.  I didn't add any more since.  Just the water and flour, now.