---
product_id: 1039732
title: "Italian (Ischia Island and Camaldoli) Sourdough Cultures Unknown Binding"
brand: "unknown author"
price: "€ 0.39"
currency: EUR
in_stock: false
reviews_count: 8
url: https://www.desertcart.ie/products/1039732-italian-ischia-island-and-camaldoli-sourdough-cultures-unknown-binding
store_origin: IE
region: Ireland
---

# Italian (Ischia Island and Camaldoli) Sourdough Cultures Unknown Binding

**Brand:** unknown author
**Price:** € 0.39
**Availability:** ❌ Out of Stock

## Quick Answers

- **What is this?** Italian (Ischia Island and Camaldoli) Sourdough Cultures Unknown Binding by unknown author
- **How much does it cost?** € 0.39 with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.ie](https://www.desertcart.ie/products/1039732-italian-ischia-island-and-camaldoli-sourdough-cultures-unknown-binding)

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- unknown author enthusiasts

## Why This Product

- Trusted unknown author brand quality
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## Description

Full description not available

## Images

![Italian (Ischia Island and Camaldoli) Sourdough Cultures Unknown Binding - Image 1](https://m.media-amazon.com/images/I/91NCsribMjL.jpg)
![Italian (Ischia Island and Camaldoli) Sourdough Cultures Unknown Binding - Image 2](https://m.media-amazon.com/images/I/61EQEhl5XUL.jpg)
![Italian (Ischia Island and Camaldoli) Sourdough Cultures Unknown Binding - Image 3](https://m.media-amazon.com/images/I/61H0yfAn+CL.jpg)
![Italian (Ischia Island and Camaldoli) Sourdough Cultures Unknown Binding - Image 4](https://m.media-amazon.com/images/I/51UJYA33LNL.jpg)

## Questions & Answers

**Q: Is this made form just water An flour**
A: These packets contain freeze dried sourdough cultures from the islands indicated on the packets.  You have to activate and feed them using flour and water.

**Q: Looking for a sourdough culture that is the least sour. Heard that Ischia is quite mild and not sour. Is this true?**
A: Our mildest culture is the France.

**Q: I live in france. you don't ship to france. if i pick them up when i come to the us, will they "keep" a few days until i get back to france?**
A: Yes it will keep.  We ship Internationally from our website.

**Q: What's the best flour to use when activating the culture, or does it matter?**
A: I use all purpose flour to feed my yeast! And bottled spring water, I keep a gallon in the house for baking and maintaining the culture. I think bottled water make a better ruse with the yeast.

## Customer Reviews

### ⭐⭐⭐⭐⭐ 5.0 out of 5 stars







  
  
    Wow
  

*by J***R on Reviewed in the United States on July 14, 2013*

Can be a bit overwhelming at first if one has never done this before. Ed Wood's included instructions are thorough and "spot on". Both proofed perfectly despite this bumble futz's best efforts to kill the live cultures. A NO NO - I put them in the freezer for 2 days a NO NO. I proofed as directed. They came out well. I used the Ischia Island proof for my first loaf. It was excellent. Most highly recommended.

### ⭐⭐⭐⭐⭐ 5.0 out of 5 stars







  
  
    Makes great tasting bread
  

*by P***E on Reviewed in the United States on August 5, 2014*

Having a great time with my sourdough cultures!  The Ischia is a bit more sour than the Camaldoli -- Ischia tastes a bit like San Fran sourdough -- but both have made great bread and pizza dough.The sourdoughs come with a 3 page set of instructions that I found the instructions to be unnecessarily complex.  They make sourdough seem way more complicated than it is.  Proofing box, contamination, "washing".  These are all relevant topics, but probably overkill for an instruction sheet.Get the packets.  Place in large tupperware (1 gallon).  Mix packet with 1 cup flour and 1/2 to 3/4 cup filtered or bottled water.  Place in oven with light turned on.  Feed again every 12 hours or so until the mix bubbles up several inches after 3-4 hours in the oven (should happen in 1-3 days).Once it bubbles up regularly after a feeding, place 2 cups in a loosely covered mason jar in the fridge.  Use the rest for baking.Feed the mason jar once per week with flour/water to keep it vital.  It won't die if you don't feed it, but you won't be able to use it right away without reviving it.

### ⭐⭐⭐⭐⭐ 5.0 out of 5 stars







  
  
    Italian flour for an Italian starter
  

*by T***L on Reviewed in the United States on March 2, 2021*

One of my favorite of Ed Wood's starters. I use Mulino Caputo Tipo one flour to feed it and the results are absolutely  great! Caputo sources their grain from Italy where its milled, and from a few other European sources. Caputo flour is available on Amazon in many of their different grades (tipo). it's like this starter from Italy knew it was being fed flour from Italy and took off right from the get go an I've been making wonderful sourdough ever since!

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*Product available on Desertcart Ireland*
*Store origin: IE*
*Last updated: 2026-03-13*