Meet your starter
Italian Ischian Island
Tangy, resilient, and rooted in island baking.
Hydration
100% (equal parts flour & water)
Peak time
3–4 hours at 76°F on a 1:1:1 feed
Temperament
Steady and reliable — happy at room temp or in the fridge.
Origin
Started from a culture we refreshed on Ischia and brought back in 2019. Kept on organic bread flour with a small portion of whole grain ever since — a warm-climate starter that stays active even in cool kitchens.
Flavor notes
- Bright, clean tang
- Warm wheat sweetness
- Mellow finish that works in open or tight crumb
Best for
- Rustic country loaves and boules
- Ciabatta and focaccia
- Weeknight sourdough pizza
The story of this jar
Island starters tend to be hardy. The wild yeasts around the Mediterranean are warm-weather workers, and this culture kept moving through a New England winter in our test kitchen without complaint.
It's the starter we reach for when we want a dependable rise with a little more personality than the French style, but less aggression than the Bavarian.
Take one home
Ship a jar of Italian Ischian Island.
Recipes that love this starter
Bread · Intermediate
The Classic Country Loaf
A high-hydration boule with an open crumb and a deeply caramelized crust. Our workhorse loaf — the one we bake every week.
Read recipeFlatbread · Beginner
Overnight Sourdough Focaccia
Pillowy, dimpled, glossy with olive oil. A forgiving bake that turns leftover starter into a dinner-party centerpiece.
Read recipePizza · Intermediate
Weeknight Sourdough Pizza Dough
Mix Sunday night, bake pizzas Monday through Wednesday. A cold-ferment dough that only gets better with time.
Read recipeBread · Advanced
Overnight Sourdough Ciabatta
High hydration, wildly open crumb, blistered crust. A slipper-shaped loaf that shines under olive oil or split for sandwiches.
Read recipe