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Originating in Camaldoli, Italy, this sourdough starter culture has a mild pleasing taste. This is the ideal starter for making pizza dough or Italian-style bread. It is easy to use. For best results, we recommend feeding your sourdough starter weekly.
This sourdough starter is available as a dried culture. Dried sourdough starters are shelf stable and do not have to be fed or cared for immediately. Dried sourdough starters can be ready to create baked goods within 3-5 days.
Detailed instructions will be included with your order. Click here to view our Camaldoli Sourdough instructions.
Questions on Camaldoli (Italian) Sourdough Starter
2 Item(s)
- From Jessica at 2/16/11 1:13 AM
- If I buy a white-flour starter, can I feed it with other flours (ie. whole wheat, kamut, barley) without ruining it?
- Yes, you can change flours in a sourdough starter. It's best to do it gradually, so the yeast and bacteria have a chance to get used to the new food. So, maybe the first day you replace a quarter of the flour with a new flour, and make sure the starter stays healthy. Then the next transition would be half new flour, and stabilize the starter again, etc.
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- From Lute at 7/8/11 7:19 PM
- I bought the Camaldoli starter, and activated it per your instructions. During the first 2-3 days, it appeared vigorous, and gave off a lovely, almost flowery sourdough aroma. On the 3rd or 4th day, the bubbling vigor seemed unchanged, but the aroma became dull, such that it now smells like white flour activated with a commercial yeast; no real sour aroma. It is now roughly day 6; the vigorous activity remains constant, but the aroma still smells like flour and standard baking yeast. I haven't baked with it yet, for fear it will taste like it smells. FYI I have another starter I have been using for 6 months, and the aroma smells the same as the day I got it from a friend; very sourdough-like aroma. I have fed both starters the same flour, in a manner consistent with your instructions.
What happened? - Sounds like something we might be able to help you with by doing some troubleshooting. Can you please contact customersupport@culturesforhealth.com so we can chat about it?
- Do you find this question helpful? Yes No
- I bought the Camaldoli starter, and activated it per your instructions. During the first 2-3 days, it appeared vigorous, and gave off a lovely, almost flowery sourdough aroma. On the 3rd or 4th day, the bubbling vigor seemed unchanged, but the aroma became dull, such that it now smells like white flour activated with a commercial yeast; no real sour aroma. It is now roughly day 6; the vigorous activity remains constant, but the aroma still smells like flour and standard baking yeast. I haven't baked with it yet, for fear it will taste like it smells. FYI I have another starter I have been using for 6 months, and the aroma smells the same as the day I got it from a friend; very sourdough-like aroma. I have fed both starters the same flour, in a manner consistent with your instructions.
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Starter cultures, rennet for cheese making and cultured vegetables, juices and condiments are sensitive to excessive heat. Once your order has shipped, an e-mail with tracking information will be sent to you. We encourage you to use the tracking information to anticipate the arrival of your items so they can be removed from the mail box and stored in the refrigerator promptly.