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These are great starters that Marco Parente collected in Italy. The Camaldoli has an interesting flavour, but the Ischia is the real keeper. Makes fantastic pizza with a rich, complex flavour & good dough handling properties. Ideally suited to room temperature rises, but you can ferment it in the fridge too.
A lot of people are scared off by the "sour" part of sourdough. But the Ischia is barely sour at all if you feed it regularly (weekly). The Camaodoli is a bit more pungent.
I've been using the Ischia for the past month or so and have really enjoyed it. The very first weekend I made bread which was great, and also a batch of pancakes which were a bit over-powering. Since then the flavor has mellowed a bunch, and I've been using it almost weekly for everything from bread and pizza to pancakes and waffles.
I activated the Camaldoli starter and it is going great. The bread making is another story. I have made a few attempts and the flavor of the bread has been great, however the crust and lift is not where i want it. I am still trying to figure out where in my oven the racks work the best as well as different techniques for creating steam. Currently I am using a cast iron skillet filled with lava rock. I place it in the oven while heating the oven, then pour water in once I start baking the bread. I am working on a dough today. I have not used any instant yeast yet in any of my previous attempts, but I may give this batch a little "spike" just to experiment.
I have not activated the Ischia yet as I wanted to make sure I got things right with the Camaldoli first. I am glad to hear you like the Ischia.
I've been doing the Pane Cafone recipe that came with the starter but replacing some of the flour with about 1 cup of whole wheat. I also have tried the cast iron pan for steam, but I seem to get the same result just spraying it with a spray bottle before I put it in and once or twice while it is cooking.