Can you just tell me what might have happened? I was anxious for to see you try out the starter. Thanks for saying the pie was nice work. I wish I could have baked this pie in my oven at market to see what difference it would have made. My home oven doesn't get to that high of temperatures. Even with the soapstone, there didn't seem to be much difference in how my oven bakes.
Well I have several theories of why the IDY ball was twice the size of the ischia doughball after 4-6 hours. 1st I don't think I used the ischia at it's peak activity as I mentioned before.
The 2nd reason will surely give Peter a good laugh. I have recently switch from using ADY to IDY and have noticed that IDY works about 25% better than my ADY despite using the appropriate conversions. I quickly heard Peter's voice in the back of my head saying, "but Chau....you never rehydrate your ADY...coud this be the reason?" With this truth, I must agree.
I had become so accustomed (read lazy) to using ADY un/partially rehydrated that I had naturally made adjustments by using a bit more. So my conversion presented earlier may very well be flawed and not accurate.
3rdly, part of today's failure could have been due to the short ferment time of only 6 hours. After some thought I realized that my original experiment comparing Starter vs ADY spanned the course of 4 days. If memory serves me correctly they didn't rise equivalently the first day and only equalized after 2-3 days. Both doughballs in the original experiment were sour after 4 days. This tells me they were very fermented and that both yeast had ample time to work to their fullest potential. Had I cut that experiment down to 6 hours like today, I'm confident i wouldn't have gotten the same result. Just as todays experiment showed drastically different dough rise rates, had i let these balls go for 12+ hours at room temps, they may have equalized out, that I can't be sure.
So my original conversion rate may not be accurate for several reasons. 1) I likely didn't rehydrate that ADY and 2) would likely only be accurate for long ferments (2-5 days) but not for same day doughs.
Anyone using that conversion should keep this in mind and make adjustments accordingly. I did get to use the active ishcia starter today for tonight's pizzas for the inlaws and the flavor was good despite using only a small amount of it.
Sadly b/c I'm not (currently) a huge fan of starters or cold ferments, I'm not sure when I will get around to finding an accurate conversion rate for same day emergency doughs.