If it's pasteurized, there is no need for campden... If it is not, then it is up to personal preference... It's recommended that you do add campden if not pasteurized, but you don't need to...
If you have a good starter going, then I would say that campden is not needed. The fermentation taking off should overpower anything that you would need to worry about... just my $0.015 (damn USD ain't worth what it used to be)...
"Give me yesterday's bread, this day's flesh, and last year's cyder." - Benjamin Franklin