Right after I moved to London in 2013, Rose gave me a bit of her starter, which had come from Giuseppe Mascoli's family bakery in Ischia. Rose quotes Giuseppe in her book The Pocket Bakery: "The bakery in Ischia has it on record that it has been in use since 1790, but the bakers say there is no reason why it cannot date back to Roman times." (p.9)
My starter is pretty lively, she revives quickly and she keeps well when I'm not baking. The flavor of the bread is sweet, rarely sour and the culture is active - giving a good, fast rise for dough temperatures above 24C. It works well for lower dough temperatures - for proving in the fridge over night or for longer periods as well.
- 50g Stone ground wheat
- 50g White wheat
- 100g Filtered water
- 50g Starter