"atty" wrote in message ups.com...

I have been trying to get as 'rustic' as possible crumb structure in
white sourdough bread for a number of years i.e. characteristic large
bubbles mixed with much smaller ...

[ ... ]

what I am now wondering is whether it might be possible to attempt to
mix/blend, for instance Tivissa and Ischia cultures.

My humble opinion, for whatever it may be worth, is that you are way over
the left-field fence. The texture of the finished loaf depends a whole lot
more on composition and handling of the dough and the conditions in the
oven than it does on the nicknames of the sourdough cultures used.

That is not to say that your photos and geographic name-drops are not
impressive.

--
Dicky