Thanks Alexi, John, and Norma. I thought the pies were good too.
First one is IDY and 2nd one is starter. JD, I don't know if there are tell-tale signs, I just thought both crumbs were very similar in texture, taste, and look. John got it right so maybe he can tell us how he did it.
I will say that starter provided higher lift than the IDY dough which was a bit surprising but it may have been due to balling the starter dough much later in the fermentation process.
Same weight, Starter dough is on the left and IDY dough on the right.