Camaldoli Sourdough Starter
- Product Review (submitted on October 29, 2013):
I have tried and succeeded in making my own sourdough wild yeast starter. It died a few years ago. It was very sour.
Recently, when trying to do it again, I failed. I searched through nourishing blogs and found this website.
I bought the Camaldoli and it is wonderful. I don't like San Francisco sourdough myself. It's just too strong. I wanted something something that I could use for everything, pizza crust, biscuits, sandwhich bread.
It has the most pleasant yeasty smell and flavor. It will get stronger, of course, if you do long rises.
I don't use baking powder or baking soda for my recipes with this dough. It rises beautifully on the counter and in the refrigerator.
I did keep up with the starter activating it as directed and feeding it every 12 hours. After a month, I decided to put it in the refrigerator so I could feed it less. I took it out and put it in a warm spot until it came back to life. Then I fed it using flour and water as a part of the recipe that I was using. After 8 hours, I finished the recipe. It worked great.
Truly, a Godsend.
Thank you so much for providing it.