I thought i'd try a lower starter content dough to compare to the dough i normally make. I used 2.6% of water Ischia starter in very well fed state. 65% hydration, 100% Caputo pizzeria. i let it ferment for 36 hours at 64deg. F. to see what would happen. for the first 24 hours it barely grew at all, then it grew quite a bit. I didn't really expect that? Anyway, i made balls and put those back at 64 for about 8 hours. i'll try cooking those tonight in WFO. the dough felt really wet when i balled it up. I have my normal version of TXCraig's UPN formula dough to compare it too. We'll see what happens.